Saturday is baking day at our place.
Luke had to go into work for a few hours, so I decided to make a special surprise – Muffins! Muffins are Luke’s favorite breakfast food, and I’ve been dying to try this new recipe I found on Pinterest.
These muffins are packed with carrots and zucchini, but are still light and sweet.
Luke is the first to call foul when I put vegetables where they don’t belong, but he gave these carrot zucchini muffins his stamp of approval.
I wouldn’t go as far to call these muffins healthy (there is a lot of sugar and oil!), but there’s enough vegetables and whole wheat to justify a second helping. Or third.
- ½ cup rolled oats
- 1 cup all purpose flour
- 1 ½ cup whole wheat flour
- 1 ½ cups sugar*
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 teaspoon salt
- 3 large eggs + 1 large egg white
- 3/4 cup oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 cup grated carrot
- 3/4 cup raisins
- *the recipe called for white sugar, but next time I’ll use half brown sugar to add that delicious molasses flavor
- Preheat oven to 350 degrees Fahrenheit
- Mix dry ingredients in a large bowl. I used my KitchenAid mixer (with the paddle attachment).
- In another bowl, whisk eggs and oil until well combined.
- Add remaining wet ingredients (mixing the raisins in with the wet ingredients helps them plump up and un-stick), and stir.
- Add wet ingredients to dry ingredients and mix until well combined.
- Grease muffin tins and fill muffin cups about ¾ full. I used my silicon muffin liners for half the batch, and put the other half directly in the tins. The ones without liners came out a little crispier, but both were still nice and moist inside.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely on wire cooking racks, and enjoy!