Here’s how Eliana helped to make these muffins:
1. She measured and leveled the dry ingredients. She’s not able to do this independently or particularly well. But it will come eventually. 😉
2. She grated the zucchini. This was a little tricky because a grater is basically a bunch of little knives. So she did not grate the entire zucchini only about half of it before I took over. And, of course, I hovered over her to make sure her little fingers stayed far away from the blades.
3. She mixed the dry ingredients together with a fork.
4. She pressed down on the grated zucchini to push out excess liquid.
5. She put liners in the muffin tins.
Then I went back through and “touched up” her work.
One more note, Eliana and I used a strainer to push the water out of the raw zucchini. You can also use a cheese cloth or clean kitchen towel to squeeze out even more water.
She took a break to munch on some of the extra zucchini.
- teeny zucchini muffins
- Yields around 30 mini muffins or around 15 regular sized muffins
Ingredients:
Dry Ingredients:
- -1 cup whole wheat flour
- -⅓ cup dark brown sugar, packed
- -½ teaspoon salt
- -2 teaspoons baking powder
- -1 tablespoon chia seeds
Wet Ingredients:
- -1 cup milk
- -2 large eggs
- -½ cup refined coconut oil, melted (You can use olive oil or melted butter instead)
- -2 teaspoons pure vanilla extract
- -1 cup grated zucchini (You’ll use most of a medium-sized zucchini)
Preparation:
Heat your oven to 350°F and line or grease your muffin tins.
Grate the zucchini and place it into a strainer or colander over a bowl. Allow zucchini to sit and drain while you work on the next steps.
Sift together the dry ingredients by blending them in a mini food processor or whisking them. Be sure to break up the clumps of dark brown sugar. Transfer dry ingredients to a small bowl and set aside.
Push down on the grated zucchini so more juice drains out. Set zucchini and juice aside.
In a large bowl, combine the milk, eggs and vanilla. Whisk the mixture well until the eggs are evenly distributed. Whisk in the coconut oil last.
Whisk the dry ingredients into the wet ingredients. Slowly whisk the dry ingredients into the bowl, just until they are all combined. Don’t over-stir.
Mix in the zucchini and pour into muffin tins, filling them around ¾ full.
Bake 30-35 minutes or until a toothpick comes out dry.
Yum! I make GREAT muffins!
Happy Cooking!
Tags: chia seeds, coconut oil, dark brown sugar, eggs, Kids Cook, Meatless Monday, milk, muffins, vanilla, whole wheat flour, zucchini
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