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Thursday, July 11, 2013

Zucchini and Carrot Muffins

Every summer zucchini are in good supply and we are always looking for new ways to use them.  Unlike their cousin the yellow squash, zucchini can be made into cakes, breads and muffins.  These are great little breakfast muffins packed with good things.
When I took the picture I was going to put pecans in the recipe, but by the time I was ready to add the nuts I went ahead and used the walnuts that the recipe called for.  Walnuts are suppose to be really good for you, and in a breakfast muffin it just seemed right.
Grate one cup of zucchini.  About 1 medium sized zucchini.
Squeeze all the liquicd out of the zucchini.
Grate about 1 cup carrots.  It was about 3 smaller sized carrots.
In a bowl add 1/2 cup sugar.
Add 2 Tablespoons oil.
1 egg
1/2 teaspoon salt
1 teaspoon baking powder
Mix well.
Add the zucchini and carrots to the mix.
Chop about 1/4 cup of walnuts.  I didn't measure them and the recipe also said to toast them. I didn't toast them.
Mix well.
Add 1 cup all purpose flour
1 Tablespoon brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
Mix well.
Spray two mini muffin pans.  Then fill the cups.  Let sit for 10 minutes before putting in the oven.  Preheat oven to 375.  Bake for 18-22 minutes for mini muffins and 21-25 for larger muffins.
Fresh from the oven.
Let cool before storing.

Zucchini and Carrot Muffin Recipe

1/2 cup sugar
1 cup all purpose flour
1 teaspoon baking powder
1 cup grated zucchini
1 cup grated carrot
2 Tablespoons vegetable oil
1 large egg
1/2 teaspoon salt
1/4 cup chopped walnuts
1 teaspoon brown sugar
1/4 teaspoon ground ginger


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