Sunday, September 12, 2010

Carrot-zucchini-ginger muffins


I made these muffins on a cool Sunday morning. Ginger is one of my favorite flavors. I love carrot cake and zucchini bread as well. So, when I saw these muffins I knew they'd be a great way to use up some of the zucchini and carrots that are taking over our refrigerator. These muffins have a slight, warm ginger flavor in the background that works well with the warm cinnamon. The combination of carrots and zucchini is a nice change. It's also really pretty because you get flecks of orange and green throughout the muffins. Using vegetables in your muffins is a nice change up from the usual fruity muffins, too. I changed the recipe a bit and those changes are reflected below. 

Carrot-zucchini-ginger muffins
3 cups white whole wheat flour (or a combination of all-purpose flour and whole wheat flour)
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon fine sea salt
2 tablespoons minced crystallized (candied) ginger
3 large eggs
1/2 cup olive oil
1/2 cup unsweetened apple sauce
1 cup sugar
2 teaspoons pure vanilla extract
1 cup carrots that have been grated on the large holes of a box grater (I left the skin on)
1 cup unpeeled zucchini that has been grated on the large holes of a box grater
1/3 cup chopped walnuts
non-stick coking spray

Pre-heat the oven to 350 degrees. Spray a muffin pan with non-stick cooking spray.

Stir together the flour, ground ginger, cinnamon, baking soda, baking powder, and salt in a medium bowl. Stir in the crystallized ginger. 

In a large bowl whisk the eggs until light and foamy. Add the oil, apple sauce, sugar, and vanilla and whisk until the sugar is dissolved. Whisk in the carrots, zucchini, and walnuts. 

Add the dry ingredients to the wet ingredients all at once. Stir with a wooden spoon until just combined. Divide the batter evenly among the 12 muffin cups in the pan (they will be pretty full).

Bake about 20-23 minutes. The muffin tops will be firm and slightly golden and an inserted toothpick will come out cleanly. Cool in the muffin pan for about 10 minutes and then remove.

1 comment:

  1. Hands down, these are probably the best muffins I've ever eaten!!!

    ReplyDelete

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