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Carrot and Zucchini Muffins
Don't forget to eat your veggies! Surprise!
These deliciously moist muffins are actually good for you.
Serve with or
without frosting. Don't like the sound of zucchini? Just use 2 cups
of carrots.
(Makes 16)
Ingredients:
1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup
sugar
1 cup canola oil
3 large eggs
1 teaspoon vanilla extract
1 cup finely grated peeled carrots
1 cup finely grated zucchini
1 cup raisins
1/2 cup chopped walnuts (optional)
Cream cheese frosting:
4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1/2 cup confectioners sugar, sifted
Directions:
- Position rack in center of oven and preheat to
350° Fahrenheit.
- Line 2 x12 hole muffin tins with 16 paper liners.
Spray each paper case with non-stick spray. Set aside.
- Sift flour, baking soda, cinnamon, nutmeg and salt in
a small bowl.
- Using a whisk, beat sugar, oil, eggs
and vanilla in large bowl until well blended.
- Add the flour mixture to the bowl and mix
well.
- Stir in carrots, zucchini, raisins and
walnuts.
- Divide batter between cake liners.
- Bake cakes until tester inserted into center
comes out clean, about 20 - 25 minutes.
- While muffins are baking, prepare cream
cheese frosting:
- Place cream cheese, butter and vanilla in a
medium mixing bowl. Using an electric mixture, mix until smooth.
- Gradually, add the sifted confectioners’ sugar, and beat until smooth and
creamy. Cover with plastic wrap
and set aside in refrigerator.
- Remove muffins from the oven, and allow them
to cool briefly in the tin before transferring them to a wire
rack to cool
completely, about 30 minutes. Generously spread tops with cream cheese
frosting.
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