Mini Muffins

I had wondered if it was possible to make Mini Muffins, baked in my grand daughters cupcake maker, and I found out how fast and easy it was. She was so excited to share and so proud of how many we got in a short time. They were eating them almost as fast as we were cooking them.... but then they just kept cooking too fast. We made their 2 favorite flavors and here are the recipes to share.

Lemon Poppy seed & Chocolate Chip Coconut Zucchini

We even tried Weight Watchers Pumpkin Chocolate Chip cookie dough, and they  weren't too bad as muffins.

LEMON POPPY SEED MUFFINS  adapted from a recipe my friend found on the internet.

1 box lemon cake mix (or yellow cake mix with 2 tsp lemon juice added to the water)
1 c. boiling water
1/2 c. oil
1 sm. box instant vanilla pudding
4 eggs
1/3 c. poppy seeds

Preheat oven to 425 degrees. Mix all ingredients together.

Fill muffin cups about half full. Bake at 425 degrees for 15 minutes.

 Makes approximately 3 dozen mini muffins

Chocolate Chocolate Zucchini Coconut Muffins -adapted from a Betty Crocker recipe

1 pkg. Devils Food chocolate cake mix 

1 tsp ground cinnamon

3 eggs

1/2 C vege oil

1 1/4 C water

1 C choc. chips

1/2 C flaked coconut  (optional)

1 C shredded zucchini ( I grate and freeze 1 Cup portions for future recipes in the winter)  

Preheat oven 350 deg. 

Spray muffin maker the first batch and not necessary for the rest. 

Combine cake mix & cinnamon & choc. chips. Add eggs, oil and water, blend. Beat 2 minutes at medium speed, then fold in zucchini.

Using a teaspoon fill cups 1/2 full and following the timing constructions on your little muffin cooker in approx 3-5 minutes you have muffins.

I'm sure you will like them as much as we do.

                                                                                                     -Buff-