Mini-muffins should not be dinner, but sometimes they are. I suppose the fact that they are savory mini-muffins is a little better, but not much. This time around I made these muffins using one large zucchini (about 1 lb, shredded into 2 packed cups) and oiling the muffin tins instead of paper liners. I also remembered to sprinkle the cheese on top before baking. And they were delicious and moist and everything I remembered them being. So delicious I skipped dinner, and then had them for breakfast the next day. The remaining muffins were thrown in the freezer. I reheat frozen mini-muffins in my toaster oven and it is fabulous, fresh baked muffins without the dishes.
Zucchini Basil Muffins (makes 48 mini muffins)