During the summer, many people are searching for new zucchini recipes. Try this muffin recipe for a delicious way to use up some of your zucchini. This recipe also works well with shredded zucchini that has been frozen for winter use. These muffins are a special treat on a cold winter day.
Zucchini and Carrot Muffins
Ingredients:
2 1/4 cups all-purpose flour
1/3 cup brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup milk
1/3 cup lemon or orange juice
1/3 cup vegetable or canola oil
2 eggs, beaten
1 teaspoon vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
Preparation:
Lightly grease 2 muffin tins. Preheat oven to 375 degrees F.
In a medium sized mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves and salt. In a small bowl, beat together milk, juice, oil, eggs, and vanilla.
Stir wet mixture into flour mixture until flour is just moistened. Batter will be lumpy. Stir the zucchini and carrots into the batter. Do not over stir or tops of muffins will crack when baked. Fill each muffin no more than 2/3 full. Sprinkle tops lightly with sugar before baking, if desired. A mixture of sugar and cinnamon also makes a good topping.
Bake at 375 degrees for 25 to 30 minutes, or until center of muffins spring back when lightly touched. Place on wire rack to cook.
Tip: The secret for perfect muffins is to not over mix. Only mix until just moistened.
