Mug n' Muffin: Zucchini Walnut Muffins and Mini Cinnamon Rolls

This Saturday, I hosted my second "Mug n' Muffin" with my friends; a fun time to get together over coffee and muffins and celebrate our friendships.  I really enjoyed the time as girls (including my friend's two year old daughter) despite nearly losing my cat as she escaped out the door that had opened.  The muffins were delicious and the mini cinnamon rolls were a hit!  Should have made more!  I made the blueberry muffins and banana muffins that I had made before, but added zucchini walnut and mini cinnamon rolls that I had found on Pinterest.  I hope you enjoy!

Zucchini Walnut Muffins

• 3 cups grated fresh zucchini, tightly packed
• 2/3 cup melted, unsalted butter
• 1 1/3 cup sugar
• 2 eggs, beaten
• 2 tsp vanilla
• 2 tsp baking soda
• pinch salt
• 3 cups all-purpose flour
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup walnuts (optional)
• 1 cup raisins or dried cranberries (optional)

1. Preheat oven to 350 degrees.  In a large bowl combine sugar, eggs, and vanilla.  Stir in the grated zucchini and then the melted butter.  In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon.  Stir these dry ingredients into the zucchini mixture.  Stir in the walnuts, raisins, or cranberries if using.
2. Coat each muffin cup with a little butter or vegetable oil.  Use a spoon to distribute the muffin dough equally among the cups, filling them up completely.  Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press them, about 25 minutes.  Test with a long toothpick or skewer to make sure the centers are done.  Set on wire rack to cool for 5 minutes.  Remove from tin and let cool another 20 minutes.

Makes about 12-14 muffins.

Mini Cinnamon Rolls

• 1- 8oz Pillsbury Crescent sheet (or Pillsbury crescent rolls)
• 2 tbsp butter, melted
• brown sugar
• cinnamon
• 1 tbsp milk
• 1 tsp maple syrup
• approx. 3/4 cup powdered sugar

1. Preheat oven to 375.
2. Roll out Pillsbury crescent sheet onto work surface, or roll out crescent roll dough and pinch all seams together to form an endless sheet.
3. Spread melted butter onto sheet evenly.  Sprinkle with as much brown sugar and cinnamon as desired.  (Kind of scary, right?  It'll be okay)
4. Tightly roll up dough lengthwise.  Cut into 16 small (approx. 1") sections and place in mini muffin tin that has been coated with cooking spray.  
5. Bake for 10-12 minutes or until golden brown.
6. Meanwhile, whisk milk and maple syrup together in a small bowl.  Add powdered sugar until desired consistency.  Drizzle over warm cinnamon rolls.  Delicious!