Tuesday, January 24, 2012

Zucchini Carrot Muffins

These Zucchini Carrot Muffins are delicious and a great way to sneak some vegetables into your kids diet without a fuss. I’ve tried a healthier version of this recipe a few times (substituting some sugar with applesauce, and additional whole wheat flour). The texture just never came out right.  I even baked it for almost double the time required and the middles still came out gooey. Gooey middles aren’t very reassuring when egg is one of the ingredients in the recipe.  I found a few other similar recipes that I added to, and took some things out, coming up with my own concoction.  They turned out great. These would be a hit with both moms and kids at a morning play date, or just to have around the house for a healthy snack.

2/3 cup vegetable oil
2 large eggs
2/3 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
1cup all-purpose flour
1cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
Grease and flour 12 muffin cups or use paper cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes. Let them cool in the muffin tins for a few minutes then place on the wire rack.
Makes 12

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