More Muffins and egg cups

I made some more muffins and egg cups for a friend who just had a baby. This time I opted for the Smitten Kitchen Zucchini bread recipe in muffin form. I halved the recipe for just 12 muffins, but there was a little batter leftover, so I put it in a pan and ate it. I liked it, I would make that again! I might try using coconut oil next time.
For the egg cups, I did spinach, Parmesan cheese, and a tomato on top. I might have baked them a little long, I hope they don't come out too chewy. Hard to know when making these for someone else...