October 10, 2007 - Joanne

Zucchini Mini Muffins
Zucchini Mini Muffins

(My 5-year-old and I made this recipe together.)

This is a recipe that little chefs will have fun making. The food processor shredding is usually a big event.

When you try this recipe with a little chef, measurements may end up a bit vague or off (just watch for the soda/powder quantity as too much will ruin the muffins). Don't fret. Part of baking is having fun, part is learning to measure well. If the batter looks too dry at the end of mixing, add a bit more sour cream or a little milk. If it’s too wet, add a bit more flour to "fix it".

The sugar is minimal here and you can reduce it more if you wish to serve these as an accompaniment to dinner. As the recipe is, they are not sweet muffins. An alternative to making the muffins sweeter would be serve them with honey butter or a sprinkling of cinnamon sugar.

2c Shredded Zucchini skin left on*
2c all-purpose Flour
2 lg eggs
4oz cold unsalted butter
1/3c caster sugar (baker’s sugar) **
1/2c crème frâiche (or sour cream)***
1tsp baking soda
1tsp baking powder
1tsp salt
1tsp cinnamon
1tsp ground nutmeg
1tsp cake spice

Pre-heat oven to 350°F.

Using a food processor fitted with a shredding blade (or you can do it by hand), shred a few small or one large zucchini until you get about 2 cups packed.

In a large mixing bowl rub the cold butter into the flour until it resembles coarse sand. A little chef may love to do this. Add sugar, salt, soda, spices and baking powder and mix well.

Break and beat the eggs (discarding the shells) and then add the crème frâiche beating again until the crème frâiche is broken up in the egg mixture (it will look like a mess of white chunks in the yellow – that’s okay).

Using a wide spatula, wooden spoon or your hand, pour the egg mixture into the flour mixture and dump in the shredded zucchini and combine into a wetish batter. Don't overmix: The mixture should have the flour well incorporated.

Spoon into prepared muffin cups or tins. We used mini muffin pans, with a cooking time of about 12-15 mins. Bigger muffins may take a bit longer. They are done when they read about 190°F on an instant read thermometer stuck into the middle.

* If you want the zucchini to blend in, peel it first.

** These are not sweet muffins. If you want them sweeter I would suggest adding up to 1/4c of honey to the recipe.

*** Out of sour cream or Crème Frâiche? Full fat regular or vanilla yogurt would work – but vanilla yogurt will make the recipe sweeter.
Trent rubbing butter into the flourZucchini
Shredding Disk for Food ProcessorShredded Zucchini
Rub Butter into Flour to create crumbsMix wet ingredients into dryMuffins baked

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