Zucchini, carrot, & raisin muffins
I’m still on my zucchini kick. So I made these guys. So freaking good!
I may have to make them again. I sent most of them off with my wife for her work potluck, because I knew if I kept them at home I would eat them all. I kept a few at home…and promptly ate them all.
My garden is finally starting to slow down on the zucchini kick, and I’ve been giving them away daily.
But I still have more than enough of these giant awesome zucchinis, so I made some killer muffins. Here’s what you need.
Ingredients:
1/2 cup sugar
2 tablespoons canola oil
1/2 teaspoon salt
1 large egg
1 cup grated zucchini
1 cup grated carrots
1/2 cup raisins
1 cup White Whole What Flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 375 and get yourself a bowl and lets get making these. Its super easy.
In a big bowl, add a half cup sugar.
add 2 tablespoons canola oil
add 1/2 teaspoon salt
Add the eggs and mix it up
Grate 1 cup of carrots
and throw it in the mix
grate 1 cup of zucchini
and add it in the mix
stir this up.
In a separate bowl we are going to add our other dry ingredients together. Add 1 cup White Whole Wheat Flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
mix it up
so it looks like this and then mix it into the other bowl
stir that up now to get this great gooey mixture
add in the 1/2 cup of raisins
and mix it up.
Throw these in your oven at 375 for 20 minutes.
They will come out looking and make your whole house smelling amazing.
Add some butter and eat it. Then eat another. Then another. Then give the rest of them away before you eat them all.
Ben…
I made a double batch of these and STILL had zucchini left over so I also fried up some leftover zucchini for dinner that night and it was awesome!!
This recipe was modified off of this awesome one.
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