Yes, you’re seeing it right. You have to look close to see the zucchinis peeking out from under the cucumbers, but they’re there! I forgot to take a picture of this dish, but it was a nice, very light tasting zucchini muffin. I think it freezes well, too. The problem is, my friends ate the whole batch and there was nothing left to freeze!
Zucchini and Carrot Muffins
ingredients
- 1/4 cup canola oil
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup applesauce
- 1 cup carrot, grated
- 1 cup zucchini, grated
- 1-3/4 cups unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
Preheat oven to 400° F. Whisk together oil and sugar. Beat in egg and then stir in applesauce. Stir in carrots and zucchini.
Combine dry ingredients (flour, baking powder, cinnamon, nutmeg and salt). Add to the wet mixture and stir until just mixed.
Spoon into greased cupcake tins and bake 18-20 minutes until golden and toothpick inserted into the middle of the muffin comes out clean. Transfer to a wire rack to cool.
Yield: 1 dozen muffins