These ooey gooey muffins are now an official breakfast treat for my littles. They are in a picky stage, so I have been searching Pinterest for some yummy recipes they may like.
It all started when I came across this post from Rookie Cookie. It was extremely inspirational, so I decided to try my own version.
Balsamic Strawberry Zucchini Muffins
-2 medium zucchini
-2 cups flour of choice
-1 cup honey
-1/2 cup oil (I used Sunflower Seed)
-1tsp baking soda
-1/2tsp baking powder
-2tbs balsamic vinegar
-2 eggs (beat them up a little bit)
-1tsp real vanilla extract
-1/2 cup chopped strawberries
-Pre-heat over to 350 degrees.
-Line two cupcake tins with liners
-Mix all dry ingredients in a large bowl.
-Mix all wet ingredients except for strawberries.
-Fold the wet mixture into the dry, making sure not to over mix.
-Gently fold in strawberries
-Fill liners half full.
-Bake for 20-30 mins.
**Centers may be a bit gooey. We don't mind it, but if you do add a bit more flour to the mix before baking.
Again, this yields about 2 dozen and it perfect for freezing!