Raisin Zucchini Mini-Muffin Pops with Maple Glaze
By Denine Shern, Grand Prize "Give Kids Their Day In the Sun" Snack Recipe Contest
Fun to make! Fun to eat! A sure winner!
- Serving Size: 1 muffin pop
- 2 eggs
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1-1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1-1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 cup grated fresh zucchini
- 1/2 cup California raisins
- 24 candy sticks*
- 2 tablespoons butter, melted
- 1/4 cup maple syrup
- 1/4 teaspoon maple extract
- 1 cup powdered sugar, sifted
Preheat oven to 350°F. Grease mini-muffin pans for 24 muffins, generously; set aside.
In mixing bowl, beat together eggs, sugar, vanilla and oil. In another bowl, stir dry ingredients all together and add to egg mixture, a little at a time, stirring after each addition. Then, stir in zucchini and raisins. Divide and spoon into prepared mini-muffin pans. Bake at 350°F for 13 to 15 minutes or until the muffins are dry and spring back when lightly touched. Turn onto wire rack and cool slightly.
Meanwhile, in small bowl, combine ingredients for Maple Glaze and beat until smooth. Drizzle onto tops of cooled muffins, and allow to stand until set. To make pops, insert a candy stick into bottom of each muffin and stand in a jar, glass or bowl filled with more California raisins, dry beans or rice.
Note: Candy sticks are available at most craft stores.
Nutrition Facts Per Serving
Calories 150 (35% from fat); Total Fat 6g (sat 1.5g, mono 1.5g, poly 3g, trans 0g ); Cholesterol 20mg; Protein 2g; Carbohydrate 24g; (Dietary Fiber <1g; Sugars 17g; ); Iron 1mg; Sodium 45mg; Calcium 10mg; Potassium 60mg
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