It's that time of year--when the monster zucchini arrive, sometimes miraculously on your doorstep in the middle of the night.
Cupcakes and muffins are made with differing methods and end up with different textures. This recipe is a combination, so you can call the resulting goodness whichever you want. If you have any left over, store them in an airtight container or they do freeze well. Plop a frozen muffin in your lunch bag in the morning and by break or lunch time you'll have a fresh treat.
Zucchini Cupcake Muffins
1 1/2 cup cake flour (all purpose or a combination of all purpose and whole wheat works just as well)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice *
1/4 teaspoon salt
2/3 cup oatmeal
2 large eggs
1/2 cup melted butter
3/4 cup brown sugar
2 cup packed shredded zucchini
1/2 cup optional raisins or walnuts
*the original recipe called for 1/2 teaspoon ground ginger and 1/4 teaspoon cloves--neither of which I keep on hand because they're not my favorites. Pumpkin pie spice made a great substitution. If you like a stronger spice flavor, use 1/2 to 3/4 teaspoon of pumpkin pie spice.
Mix butter, sugar and eggs together for 3 minutes. Add zucchini and mix well. In a separate bowl mix together the dry ingredients then add to the wet mixture and stir until just blended. Add optional ingredients.
Portion into sprayed or paper lined muffin tins. Bake at 350. Regular sized muffins for 20-25 minutes. Mini-muffins for 12-15 minutes.
I sprinkled a little turbinado (sugar in the raw) sugar over the muffins before baking to add a little crunchy sweetness to the top.
These cupcake muffins would be great with sunflower or toasted pumpkin seeds for a true fall treat.