Zucchini (or Carrot) Muffins
adapted from Simply Recipes
I know this is not the right time of the year for zucchini anything, but I had some shredded zucchini in the freezer from the end of the summer, and I supplemented with shredded carrot for the remainder of the veggie component. I'm quite certain these would be perfectly delicious with all carrot. These are quite good, and I'm happy that I get to eat these for breakfast this week. And snacks. Yum. Also, I used a little less butter than this calls for. I just used one stick of melted butter, and added about 1/2 cup of applesauce. The muffins were plenty moist, and I think you could even decrease the butter by another couple of tablespoons and they would still be fine. Elise says you can also sub 1 C vegetable oil instead of the butter, but she said the butter version tastes better.
* 3 cups grated fresh zucchini (or carrot)
* 2/3 cup melted unsalted butter (I used 1/4 cup and added some applesauce)
* 1 1/3 cup sugar
* 2 eggs, beaten
* 2 teaspoons vanilla
* 2 teaspoons baking soda
* Pinch salt
* 3 cups all-purpose flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1 cup walnuts (optional) (I skipped)
* 1 cup raisins or dried cranberries (optional) (I used craisins)
You don't need a mixer for this recipe, and I made it all in one bowl.
1 Preheat the oven to 350°F. In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. In a separate bowl (I used same bowl), stir together the flour, cinnamon, and nutmeg. Add these dry ingredients to the zucchini mixture. Fold in the walnuts and dried raisins or cranberries if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. You can fill them to the top of the muffin cups, but you still might have too much batter.
I know this is not the right time of the year for zucchini anything, but I had some shredded zucchini in the freezer from the end of the summer, and I supplemented with shredded carrot for the remainder of the veggie component. I'm quite certain these would be perfectly delicious with all carrot. These are quite good, and I'm happy that I get to eat these for breakfast this week. And snacks. Yum. Also, I used a little less butter than this calls for. I just used one stick of melted butter, and added about 1/2 cup of applesauce. The muffins were plenty moist, and I think you could even decrease the butter by another couple of tablespoons and they would still be fine. Elise says you can also sub 1 C vegetable oil instead of the butter, but she said the butter version tastes better.
* 3 cups grated fresh zucchini (or carrot)
* 2/3 cup melted unsalted butter (I used 1/4 cup and added some applesauce)
* 1 1/3 cup sugar
* 2 eggs, beaten
* 2 teaspoons vanilla
* 2 teaspoons baking soda
* Pinch salt
* 3 cups all-purpose flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1 cup walnuts (optional) (I skipped)
* 1 cup raisins or dried cranberries (optional) (I used craisins)
You don't need a mixer for this recipe, and I made it all in one bowl.
1 Preheat the oven to 350°F. In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. In a separate bowl (I used same bowl), stir together the flour, cinnamon, and nutmeg. Add these dry ingredients to the zucchini mixture. Fold in the walnuts and dried raisins or cranberries if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. You can fill them to the top of the muffin cups, but you still might have too much batter.
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