Mini Chocolate Zucchini Muffins
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 48 • Difficulty: Easy
This recipe is brought to you by our friends at Smucker's Canada
Ingredients
Robin Hood Original All Purpose Flour
1¼ cup(s)
Turbinado sugar
1 cup(s)
Robin Hood Quick Oats
¾ cup(s)
Unsweetened cocoa powder
½ cup(s)
Baking powder
1½ tsp(s)
Baking soda
½ tsp(s)
Table salt
½ tsp(s)
Carnation Evaporated milk
1 cup(s)
Crisco Vegetable Oil
⅓ cup(s)
Raw egg
1 large
Zucchini
1½ cup(s), grated
Instructions
1
Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
2
Stir together flour, sugar, oats, cocoa powder, baking powder, baking soda and salt in a large bowl.
3
Whisk milk, oil and egg in a separate bowl.
4
Add milk mixture and grated zucchini to flour mixture, stirring until just combined.
5
Spoon batter into prepared muffin cups.
6
Bake in preheated oven 13 to 15 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.
7
Serving size: one mini muffin
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