Sunday, April 17, 2011
Zucchini Walnut Mini Muffins with Lemon Poppy Seed Frosting
This zucchini bread recipe is one of my all-time favorites from 101cookbooks. I had been making cookies which are easy to ration out and give away, but bread is harder to serve. The mini muffins are the perfect variation, with the addition of the lemon frosting as a cherry on top. This recipe makes 2 loaves of bread or 48 mini muffins. I plan on expanding on my mini muffin/cupcake success and coming up with some new ones to try. I would eagerly accept suggestions for flavors.
These have been a total hit. I brought them out in an egg carton to meet friends at a bar. I ended up giving some away as tips for bartenders and freebies for strangers. I brought some to Sports Basement and some to my kiddo's house. And of course family and other friends have made a considerable dent. The mini aspect makes me more generous, which I love.
1 1/2 cup chopped walnuts
1/3 cup poppy seeds
zest of 2 lemons
1/2 cup butter
1 cup sugar
1/2 cup brown sugar
3 large eggs
2 teaspoons vanilla extract
3 cups grated zucchini (about 3 medium), skins on (squeeze out some moisture and fluff again before using)
3 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
4 ounces cream cheese
2 tablespoons butter
2 cups confectioners sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
Preheat oven to 350.
In small bowl, combine walnuts, poppy seeds, lemon zest.
In large bowl, beat butter until fluffy. Add sugars and beat again.
Add vanilla and eggs one at a time, mixing well and scraping down sides of the bowl.
In separate bowl, sift together whole wheat pastry flour, baking soda, baking powder, salt, and cinnamon.
Add dry ingredients to wet ingredients in 2 batches, stirring in between.
By hand, fold in walnut, poppy seed, and lemon zest mixture. Save a bit of this mixture to add to the frosting.
If making loaves of zucchini bread, bake for about 40-45 minutes. If making mini muffins, bake for about 17-20 minutes.
For frosting, beat cream cheese, butter, sugar, lemon juice, and vanilla, then add remaining poppy seed mixture. Smooth onto muffins once cooled.