Zucchini & Carrot Muffins

Zucchini & Carrot Muffins

Once upon a time in another lifetime I had a job in college making muffins for a high-end grocery store on Beacon Hill in Boston. This job required me to wake up early and work week-ends among other things. I did those things though, because I loved working in the bakery-it was so fun! I ended up quitting, believe it or not (ha-ha), because I was not the best at customer service. The customers were somewhat annoying and I guess management had the impression (I don’t know how?) that I should be nicer to them. Anyway, I was there to make muffins.

The thing I learned at this job was that people can be hard to deal with and baking is fun!

So, I have over the years played around with different muffin recipes and I am never sure if what I am making is going to be a disaster or a triumph.

For the past couple of days I have been musing over the extra Zucchini that has been staring at me from my counter. What to do? Bread, some type of casserole or gratin, when all of a sudden it came to me, muffins!

I like muffins cuz you can just throw the extras in the freezer and voila a single sized serving whenever you want it. That is important in my household because there are only 3 of us and I try not to waste food. Especially these days when groceries seem to cost so much more than they used to.

Anyway, enough rambling. Here is what I did today:

Preheat oven to 375

2 cups shredded zucchini

2 cups shredded carrots

2/3+ 1 TBS cup canola oil

3 jumbo eggs

2 tsp vanilla extract

1/2 cup currants

1 cup whole wheat pastry flour

1 cup all purpose flour

1 cup sugar

1tsp baking soda

2 tsp cinnamon

1/2 tsp salt

Shred carrots and Zucchini-I used my cuisnart fitted with the shred blade to do this

Mix together eggs,canola oil,vanilla & currants.

In another bowl sift together flours,sugar,salt,cinnamon & baking soda then add to wet ingredients.

The batter will be really thick.

Line a muffin pan with paper cupcake wrappers.

Fill the wrappers with the muffin mix.

Bake for 25-30 mins. Let cool and enjoy.

NOTE: you can add nuts or seeds if you have them. You can substitute raisins or other dried berry’s for the currants. You can use 2 cups all purpose flour instead of mixing 1c whole wheat and 1c all purp. If you don’t want to use that much sugar you can try brown rice syrup or 1/2 sugar 1/2 applesauce. BTW, these don’t taste all that sweet. I like to use the sugar.

These muffins are packed with veggies. I tried to show that in one of the pics where the muffin is cut in half.

I am not a professional baker so when I am playing around with recipes that don’t always turn out. These turned out great.

1 Comment
  • stephanie
    Posted at 04:42h, 11 August Reply

    Perfect breakfast! Thanks MJ!!

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