Zucchini Mini Muffins

We are officially through the first quarter of the school year and my children want to eat the same exact snack every afternoon after school...which is basically the same thing they had for lunch. They don't seem to mind but I'd like to inject just a little variety in there. I'm hoping if I change something small every month or so then they won't suddenly get bored with the whole thing at once. A gal can dream, right?
In that vein I grabbed some zucchini at the store last week planning to make zucchini bread. Just as I had decided this, my youngest began to refuse any bread type snacks unless they had frosting. So how do you outthink a 4 year old on this? I decided to go with the confusion tactic-I made them bite sized muffins-so that they look like tiny cupcakes. Before he has a chance to complain that it's not actually a cupcake it will be gone! Next, I added chocolate. Because really...what kid is going to refuse chocolate?!
I'm glad to say that it worked! My oldest is devouring these as fast I will let him, and my youngest is actually eating them AND saying they are "nummy" which is his highest compliment for food. I used all whole wheat flour to boost the nutrition and added a bit more spice to make these more reminiscent of my usual zucchini bread.
The preschool set isn't the only one who love these by the way, the grownups have been snagging them for snack time too! These have become a nice addition to my after school cup of tea.

Whole Wheat Zucchini Mini Muffins
adapted from Cooking Light
Makes 24 mini muffins

Ingredients:
1 2/3 cup whole wheat flour
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/3 cup shredded zucchini (this was about 2 small zucchini for me)
1/2 cup milk
2 tbsp canola oil
2 tbsp honey
1 egg
2/3 cup semi sweet chocolate chips

Preheat oven to 400. Prep muffin pan by spraying it with nonstick cooking spray.

Whisk together dry ingredients (flour, sugar, cinnamon, nutmeg, baking soda, baking powder and salt).

In another bowl, stir together zucchini, milk, oil, honey and egg.

Make a well in the dry ingredients and pour the zucchini mixture over it. Stir together until just combined and then fold in the chocolate chips.

Fill each muffin well to just under the top for mini muffins.

Bake for 15 minutes. Cool in pan for 2-3 minutes and then finish on a cooling rack.

Brown Butter Blueberry Muffins

One of my favorite parts of the military life is how everyone comes together when you need help. Every squadron that we have been a part of has had a committee that brings meals to families in the squadron when they have babies, surgery, or otherwise could just use a helping hand. It was such a relief knowing that each time we brought one of our boys home from the airport that we had some breathing room before we had to worry about how to get a real dinner on the table.

When I make a meal for someone, I like to add in something for breakfast or snacks. After all, it's not just dinner that can be hard to get on the table when you're up with a crying baby at 3 am.

These brown butter blueberry muffins are from Joy the Baker's cookbook. I have loved Joy's blog for years, and couldn't wait to get my hands on her book. This recipe had shown up on Shutterbean as well as Joy the Baker before the book arrived and I had my eye on it, but to be honest I'm not usually a blueberry fan. All my boys love them, however, so I gave it a shot. And it was goooood. The brown butter adds a nutty depth to the muffins, and the crumb topping? I didn't realize quite how much I liked crumb toppings until I caught myself eating the leftover crumb straight from the bowl...

Needless to say, these are now my go-to add in when I'm delivering a meal. They are easy to make, and even easier to eat. Give them a try next time you see someone who could use a little help (or just when you need an easy breakfast!)

                     (Notice how I couldn't even wait until I'd taken a picture to eat one?)

Brown Butter Blueberry Muffins

slightly adapted from Joy the Baker

For muffins:
7 Tbsp unsalted butter
1/3 c milk
1 egg
1 egg yolk
1 tsp vanilla extract
1 1/2 c flour
3/4 c granulated sugar
1 1/2 tsp baking powder
3/4 tsp salt
1 3/4 c. blueberries (fresh or frozen, but if frozen, thaw and drain first)

For topping:
3 Tbsp cold butter
1/2 c flour
3 Tbsp sugar

Preheat over to 375 degrees.

Melt the butter in a pan until it starts crackling. At this point it will begin to brown and the odor will begin to smell nutty. Remove from heat and let cool.

Pour milk, egg, egg yolk and vanilla into a bowl and whisk together. Whisk in cooled browned butter.

Put flour, sugar, baking powder and salt into a bowl and whisk those together. Pour the liquids in all at once and stir together. Fold in the blueberries.

Divide mixture evenly into lined muffin pan (expect about 12 muffins).

Mix together all the ingredients for the topping using clean fingers until they reach a crumb consistency. Divide topping between the 12 muffins and bake for 18-20 minutes, or until a tester put into a muffin comes out clean. Cool and serve warm or at room temperature.
Feel free to devour any leftover crumb topping...or not. That might be weird. But it will absolutely be delicious.