SEASON INGREDIENT STUDY NO. 3: As a child, I despised mixing my foods and flavors. I haven't quite figured out if I can forgive such mingling as an adult. I remember eating my food in bowls because I didn't want them to touch. There would be about 3 bowls per meal: one for veggies, one for starch, and one for meat. Thank heavens for my mother, she put up with that. I know I would put a stop to that kind of behavior in my house purely because the exponential unnecessary growth of dirty dishes. SO it is here that I introduce another wit +aroma recipe from our zucchini ingredient study ... it is a mixture of a starch and veggies - GASP! Zucchini + Carrot Mini-Muffins. These muffins will remind you a bit of carrot cake.
- 1/2 cup of sugar
- 1 cup of all-purpose floor
- 1 teaspoon of baking powder
- 1 cup of grated zucchini
- 1 cup of grated carrot
- 2 tablespoons of vegetable oil
- 1 large egg
- 1/2 teaspoon of salt
- 1/4 cup chopped and toasted walnuts
- 1 teaspoon ground cinnamon
- 1 tablespoon of brown sugar
- 1/4 teaspoon of ground ginger
Preheat oven to 375. Spray muffin pan with cooking spray or place paper liners in the cups. Finely chop or grate your carrots and zucchini. Toast chopped walnuts in pan. In a large bowl, mix the sugar, oil, salt, and egg. Add the zucchini, carrots, and walnuts.
Whisk together the remaining ingredients in another bowl. Then combine the two bowls making a batter. Pour the batter into the muffin cups or mini-muffin pan. Let the batter rest for 10 minutes before putting them in the oven.
Bake muffins until the edges of light brown. Mini-muffins will bake for 18-22 minutes. Regular sized muffins will bake for 21-25 minutes. Step them out to cool.
Makes 6-8 sized muffins or 20-24 mini-muffins.
This recipe was adapted from one by Gimme Some Oven.
Ingredient Studies are recipes we create or adapt using one seasonal and locally grown ingredient.
Recipe Studies are the exploration and evolution of a recipe by adding new flavors.