Zucchini Apple Mini Muffins
This recipe can be used for standard or mini muffins. Makes a big batch, perfect for the freezer!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 48 mini-muffins
- 2 cups all-purpose flour
- 1 cup whole wheat flour or spelt flour
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1 cup raw cane sugar
- 2 eggs
- 1/4 cup melted butter
- 1 1/4 cups milk
- 1 large gala apple grated (drained if very watery)
- 2 cups shredded zucchini drained if very watery
Preheat oven to 400 degrees Fahrenheit. Grease muffin pans and set aside.
Combine flours, baking powder, spices and sugar in a large bowl.
In a smaller bowl, beat the eggs with the melted butter and milk.
Make a well in the centre of the dry ingredients and pour the egg mixture into it. Add the grated apple and zucchini. Using a large wooden spoon, combine ingredients swiftly, being careful to not over mix. Batter will be lumpy, not smooth.
Spoon the batter into muffin tins, filling them about 2/3 full and handling the batter as little as possible.
For mini muffins, bake for approximately 10 minutes, or 20 minutes for standard muffins. Muffins are done when nicely browned and spring back when touched.
Makes approximately 48 mini muffins, or approximately 18 standard muffins.
Calories: 59kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Cholesterol: 9mg | Sodium: 14mg | Potassium: 69mg | Sugar: 5g | Vitamin A: 1.2% | Vitamin C: 1.3% | Calcium: 2.2% | Iron: 2.3%