Mini Muffins

  • 2 eggs
  • 1 Cup granulated sugar
  • 1 Teaspoon vanilla extract
  • 1 Cup vegetable oil
  • 1 Cup all-purpose flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon ground cinnamon
  • Pinch of salt
  • 1 Cup grated fresh zucchini
  • 1 Cup California raisins
  • 24 candy sticks*


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.

Maple Glaze

  • 2 Tablespoons butter, melted
  • 1 Cup maple syrup
  • 1 Teaspoon maple extract
  • 1 Cup powdered sugar, sifted

Nutrition Facts Per Serving

Calories 150 (Calories from Fat 35%); Total Fat 6 ( Saturated Fat 1.5; Trans Fat 0; ); Cholesterol 20; Sodium 45; Potassium 60; Total Carbohydrate 24; Dietary Fiber <1; Sugars 17; Protein 2; Calcium 10; Iron 1;

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Raisins are fat and cholesterol free.