Thursday, September 16, 2010

Zucchini Carrot Nut Muffins

Choose whichever dried fruit and nuts you prefer – very convenient to pop one in a lunch bag and for after-school snacks.

Ingredients
1/2 c. brown sugar
2 T canola oil
big pinch of kosher salt
1 lg. egg
1 c. zucchini, grated
1 c. carrots, grated
1/4 c. dried cranberries
1/4 c. pecans, chopped
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. cinnamon

Instructions
Preheat oven to 375 F and lightly spray a standard 6-cup muffin pan, or use containers that will hold about 1/3 c. of batter each.

In a medium bowl, mix the sugar, oil, salt, and egg. Add the zucchini, carrot, cranberries, and pecans and mix well.

In another bowl, whisk together the dry ingredients and fold them into the wet mixture, working the batter only just until all ingredients are moistened. Avoid over-mixing.

Divide the batter evenly into the cups and bake until a wooden skewer inserted into the center is removed clean, about 20-25 minutes. Remove from oven and allow to sit in the cups about 5 minutes before turning out on a baking rack to cool completely.

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Created for Quest by Chris at:
foodelf.wordpress.com

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