My Mom found these muffins in an Every Day with Rachel Ray magazine. She called them Zucchini-Carrot Mini Muffins, and you can find the recipe here. I'm not sure what the copy right is on a recipe so I'm not going to write it out for you on this blog, but you can check out the link for the recipe. A double batch yielded 2 dozen min muffins plus 3 regular sized muffins. I filled the tins almost to the top and they raised up nice and round.
We used zucchini from our preservation efforts in the fall. It has been sitting in the freezer for sometime and gathered quite a bit of frost. I let it sit in a colander over a bowl to drain for most of the morning. Because of our preservation method, I had to use what was 4 cups of zucchini (pre-frozen) to achieve a whole cup. I made a double batch and used one medium sized carrot
Everyone really liked the flavor of the muffins. I asked my husband to identify what I had snuck in to the muffin and he jokingly said, "Carrot." and when I told him, "Yes" he responded, "Can't taste it." Then he shrugged and ate two more!
I really love making muffins, especially mini muffins. There is something so comforting about popping a little bit of yummy goodness into your mouth along with a sip of hot coffee. You can feel like you are eating cookie, while sneaking in some vegetables. My toddler also likes the small muffins as they are perfect pre-breakfast snack as he waits for my first cup of coffee to kick in.
Make up your own batch and let me know how they taste!
For Rachel's Recipe click HERE
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