Carrot & Zucchini Muffins

I feel like my entire theme for cooking is solely based around using up food that is getting close to its expiration date in my fridge….

I find that living on my own and cooking for just one person most of the time can be a tough task. I’m always finding that my fresh items are spoiling before I can eat them up! This is extremely depressing from the simple fact of wasting food – but it’s also a big waste of money as well.

Muffins are a great way to use up some extra ingredients and they can easily be frozen for consumption at a later date. I also just really love muffins…. 🙂

So after looking in my fridge recently I noticed that I really needed to use up some zucchini and carrots, so the search for a quick and easy muffin recipe began!

This recipe is extremely simple and they honestly taste fantastic! They have a carrot cake taste and texture and make for the perfect start to your morning (or just a random snack – lets be honest).

The recipe only makes six muffins – which is perfect for me but can also easily be doubled.

There are only five in this picture because I ate one as soon as they came out of the oven….just couldn’t resist.

20140518_184504

Yum Yum Yum

Xox Brenna
The recipe: Carrot & Zucchini Muffins

Ingredients

  • 1/2 cup sugar
  • 2 Tbsp. canola or vegetable oil
  • 1/2 tsp. salt
  • 1 large egg
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1/4 cup chopped pecans or walnuts, toasted (optional)
  • 1 cup white whole wheat flour (or all-purpose gluten-free blend)
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg

Method

Preheat oven to 375. Prepare a pan with 6 standard muffin cups (or 20 mini-muffin cups) with paper liners or cooking spray.

In a large bowl, whisk together the sugar, oil, salt, and egg. Add zucchini, carrots, cinnamon chips (if using) and pecans.

Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.

Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.

Makes 6 standard muffins, or 20 mini muffins.

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Initially found on Gimmesomeoven.

 

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4 thoughts on “Carrot & Zucchini Muffins

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