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Zucchini-Carrot Muffins Recipe

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This recipe for Zucchini-Carrot Muffins is from Nanna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups of shredded zucchini 1/2 cup of shredded carrot 1/4 cup of milk 1 tbsp of white vinegar 1 1/2 cups of whole wheat flour 1/2 cup of white flour
1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 tsp cinnamon 1/2 tsp of nutmeg dash of powdered clove 2/3 cup melted coconut oil 1/2 cup muscovado sugar 1 tsp of vanilla extract turbinado sugar to taste
Directions:
Directions:
1.Grease muffin tin with butter or additional coconut oil.
2.Preheat oven to 375*F.
3.In a small bowl, add the vinegar to the milk and allow it to sit for 5 minutes.
4.In a large bowl, mix together oil, sugar, and vanilla, then stir in the milk mixture, the carrots, and the zucchini.
5.In another bowl mix together flours, spices, salt, baking powder, and baking soda.
6.Stir the dry ingredients into the wet ingredients until just combined – you will have a lumpy batter.
7.Let the batter sit for 10 minutes to allow it to rise.
8.Spoon the batter into the prepared muffin tin, sprinkle lightly with turbinado sugar, and then bake for 20 minutes or until a knife inserted in the middle comes out clean.

 

 

 

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