These need a better name. We make them a lot and I have started to realize how yummy and versatile they are. This most recent incarnation added dates and zucchini to our basic muffin recipe. We need to add a little spinach to make them green for the parade this weekend.
Audrey and Maurene love to make them in mini muffin tins because they do not usually feel like eating an entire regular-sized muffin. I decided to pull out our bunny ears tin and make a few in that adorable shape as well. In any shape, they were good.
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/4 cup sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup apple juice
- 3 tbsp apple sauce
- 1 tbsp butter, melted
- 1 egg
- 1 cup dates, soaked in water overnight and smashed
- 1 cup shredded zucchini
Mix dry ingredients in a medium bowl. Mix wet ingredients in another medium bowl. Add dry to wet ingredients and stir until just combined. Place in muffin tins and bake at 350F for 15-20 minutes or until toothpick inserted in center comes out clean.
We found that the muffins baked in the metal tins cooked faster than those in the silicon mold. Makes sense but I just did not think about it.
|Adding batter to mini muffin tins.|
I entered the ingredients into a recipe calculator and got the following information. This is based on one regular-sized muffin. Mini muffins make about 36 servings per batch: