This is a knock-off of my all time favorite zucchini dessert -- cinnamon zucchini cake. I used my no-oil muffin base, plus the spices from the cake recipe, and although I love the frosting, I thought frosting for breakfast might be a little overkill. The result, delicious cinnamon zucchini muffins!
Cinnamon Zucchini Muffins - Modified from Mom
1 recipe no oil muffins
1/2 tsp. cinnamon (yes, in addition to the base recipe)
1 C zucchini, shredded and water drained
1/4 tsp. nutmeg
1/2 C raisins
Make muffins according to directions, then add in zucchini and raisins along with spices.
Stir well, and bake in muffin tins for 20-25 minutes until a toothpick comes out clean. Enjoy!
These are the perfect muffin to make ahead and freeze. Why? They stay moist, and if you happen to have a little cream cheese frosting around, they quickly can become dessert cupcakes in a pinch :) Breakfast or dessert right in your freezer ;) Love it.
For more make-ahead meal ideas, visit Life as Mom's URS.
These look wonderful - thanks for another idea for using all this zucchini! Your blog is just beautiful :)
ReplyDeleteYum - these look delicious! Now if I can just find someone with a garden who has lots of zucchini to spare for me!!
ReplyDeleteI love the use of zucchini to replace oil. These look really good.
ReplyDeleteMy, I sure would like to have a couple of those right now with my coffee! They look soooo good!
ReplyDeleteMmmm, this sounds wonderful and simple to make. You have tons of great recipes.
ReplyDeleteLooks like a perfectly tasty way to start the day - yum!
ReplyDeleteCinnamon and zucchini? Sounds perfect to me!
ReplyDeleteZucchini bread-like baked goods are so delicious! I made a chocolate zucchini cake a while ago, which got my brother to eat his veggies! I love the abundance of cinnamon in these - my favorite spice!!
ReplyDeleteThose look yummy. I love muffins, a lot. :)
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