Carrot Zucchini Muffins

Carrot Zucchini MuffinsSaturday 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

Carrot Zucchini Muffins
Husband Approved!

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.

Carrot Zucchini Muffins

Yield: 24 muffins

Carrot Zucchini Muffins

Ingredients

    Dry Ingredients
  • • 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
  • Wet Ingredients
  • • 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

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Mix dry ingredients in a large bowl. I used my KitchenAid mixer (with the paddle attachment).
  3. In another bowl, whisk eggs and oil until well combined.
  4. Add remaining wet ingredients (mixing the raisins in with the wet ingredients helps them plump up and un-stick), and stir.
  5. Add wet ingredients to dry ingredients and mix until well combined.
  6. 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.
  7. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool completely on wire cooking racks, and enjoy!
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Adapted from Yellow Bliss Road

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