Line a standard
sized muffin pan with 10 paper liners or lightly grease and flour the pan.
I used a 24 - cup mini muffins pan, put this could potentially be made in a
full size muffin tin.
This recipe made 10 regular
size muffins for me, but I added maybe a half cup more zucchini than it calls for.
Enjoy Life Chocolate chunks instead of chocolate chips, and i made regular
size muffins instead of mini.
I wanted 24, so doubled the recipe and ended up with 37 regular size and 24
mini sized muffins!
I'm going to make a big batch and freeze it in 1/4 cup
sized muffin cups for those nights with no energy.
For those who want to know - in regular
sized muffin pans, I baked them for about 20 - 22 minutes at 350 and that is when the toothpick came out clean.
If I'm serving these to guests I like to make them in
normal sized muffin tins but they can also be made into mini muffins and served as finger food for dessert.
And if your pastry tip is big like mine, it will be easier to work with
jumbo size muffins or cupcakes like this.
I used melted coconut oil instead of grape seed oil as I didn't have any, and they only made 9
cupcake sized muffins BUT otherwise a huge success everyone loved them!
If I made them as regular
sized muffins instead of mini muffins, do you know how long the bake time would be?
I also only used 1/4 cup of the mini chocolate chips so they would work better with the
smaller sized muffins.
Nothing in this I can't have (Except sugar) Going to see if I can try Xylitol, may make a half batch incase they don't turn out Might put them in
bite sized muffin pans (Since I'm not sure I have a small enough pan.
I ended up putting the bacon into a
Texas sized muffin tray and putting everything on top.
Preheat your oven to 375 ºF and line 2 standard
sized muffin trays with 16 liners * and lightly brush or spray with cooking oil.
My oven probably runs a bit hot because I made 6 regular
sized muffins from the batter and baked them for 30 minutes and they were way overdone; 20 minutes probably would've been sufficient.
the first batch i did was like little
pancake sized muffins that didn't rise and were very mushy in the centre, even for being in the oven an extra 20 min.
Because I'm not sure how big your
king size muffin pan is, I would recommend baking them for the recommended time, then test whether they are done and adjust bake time, as necessary.
The regular
sized muffins came out much easier than the minis and I suspect that if I did all regular sized they would come out even easier because they wouldn't be quite as big (2 mini muffins have to be smaller than 1 regular muffin, so I think my regular muffins were fuller than they would have been).
Makes 8 medium
sized muffins adapted from Vintage Mixer's delicious looking recipe for Best Blueberry Muffins
I actually prefer making these mini-sized as opposed to regular
sized muffins because they are crisper around the edges (while still being SO moist and fluffy in the middle) and the fact that they are perfect little bite - sized portions doesn't hurt either!