If you’re a gardener or farmer who grows zucchini, inevitably one will get away from you and become the incredible hulk of squash. If you grow carrots, you always end up with some that are strangely shaped. What we do on the farm is grate these items and turn them into delicious baked goods. I have been looking for a good recipe that uses a lot of veggies and avoids refined sugar – and here it is! I tried it using maple syrup and added sunflower seeds for a little extra protein, fat and sticking power (we farmers get hungry easily).
Try this recipe (adapted from Cupcakes & Kalechips blog)
Ingredients
- 1 cup whole wheat flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons butter, melted and cooled
- ½ cup pure maple syrup (or honey)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini
- ½ cup finely grated carrot
- ½ cup raisins
- ½ cup sunflower seeds, pumpkin seeds, walnuts or other nut of your choiceInstructions
- Preheat oven to 350°F and place rack in the center of the oven. Use a muffin tin & paper liners, or grease the muffin tin first.
- Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
- In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract.
- Add the flour mixture to the wet ingredients and stir together until just barely combined.
- Add the zucchini, carrot and raisins and stir gently until just distributed.
- Fill each cup in the mini muffin pan approximately ¾ full (I use a small cookie scoop slightly overfilled).
- Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Read more at http://cupcakesandkalechips.com/healthy-carrot-zucchini-mini-muffins/