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.
