Zucchini Mini Muffins

Ingredients

· 6 ounces all-purpose flour (about 1 1/3 cups)

· 1/2 cup packed dark brown sugar

· 1 teaspoon baking powder

· 1 teaspoon ground cinnamon

· 1/2 teaspoon salt

· 1/4 teaspoon ground allspice

· 2/3 cup shredded zucchini (about 1 medium zucchini)

· 3 tablespoons canola oil

· 2 tablespoons butter, melted

· 2 tablespoons 1% low-fat milk

· 1 teaspoon vanilla extract

· 1 large egg, lightly beaten

· Cooking spray

Directions

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a large bowl.

3. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk.

4. Add zucchini mixture to flour mixture, stirring batter just until combined.

5. Divide batter evenly among 24 miniature muffin cups coated with cooking spray.

6. Bake at 400° for 10 minutes or until a wooden pick inserted in center of muffins comes out clean. (18 Minutes in Glass 9” X 13” Dish)