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Zucchini and Carrot Muffins Recipe

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This recipe for Zucchini and Carrot Muffins is from Yaras Cookbook Vol. 2, 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:  
½ cup (99 grams) sugar
2 tablespoons (25 grams) vegetable oil
½ teaspoon (3 grams) table salt
1 egg
1 cup (121 grams to 150 grams) zucchini, grated
1 cup (120 grams) carrots, grated
¼ cup (35 grams) dried pineapple
¼ cup (28 grams) nuts, chopped
¾ cup (85 grams) white whole wheat flour
¼ cup (24 grams) flax meal
1 teaspoon (4 grams) baking powder
1 teaspoon cinnamon
Directions:
Directions:
Preheat the oven to 375°F. Line 6 cups of a standard muffin tin with papers, or grease each cup.

Whisk together the sugar, oil, salt, and egg. Add the zucchini, carrots, dried fruit, and nuts.

Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir till just combined.

Let the muffin batter rest for 10 minutes. Divide the batter evenly among the prepared muffin cups.

Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean.

Remove the muffins from the oven, and cool them in the pan for 10 minutes.
Personal Notes:
Personal Notes:
You can use whatever dried fruit you want. I often use dried pineapple. I also mixed in dried tangerines. In addition, you can mix these muffins the night before baking and refrigerate until you are ready to bake.

 

 

 

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