• Preparation Time 15 minutes
  • Baking Time 18 minutes
  • Makes 48 mini muffins
  • Freezing 3 Months In Sealed Container

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Ingredients

  • 1 1/2 cups Robin Hood® Original All Purpose Flour or Whole Wheat Flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 1/2 cups natural bran
  • 2/3 cup packed brown sugar
  • 2 cups shredded zucchini
  • 2 eggs
  • 1/4 cup Crisco® Canola or Vegetable Oil
  • 1 1/2 cups milk
  • 3/4 cup raisins or chocolate chips

Serving Size: 48 mini muffins

Directions

Serving Size: 48 mini muffins

  • Preheat oven to 375°F (190°C). Grease muffin pans or line with paper liners.
  • Combine flour, salt, baking soda, cinnamon, bran and brown sugar in large bowl. In medium bowl, combine zucchini, eggs, oil and milk.
  • Add the egg mixture to the flour mixture and mix just until blended. Add raisins or chocolate chips.
  • Fill prepared muffin pans 3/4 full.
  • Bake in preheated for 15 to 18 minutes, until golden brown.

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