Muffins, carrot zucchini

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Ingredients

1 cup wheat-flour
1 tsp baking-soda
0.5 tsp cinnamon-ground
0.25 tsp salt
3 tbsp butter, melted, then cooled
0.5 cups maple-syrup, or honey
1 large eggs
1 tsp vanilla-extract
1 cup zucchini, finely grated, about 1 medium zucchini
0.5 cup carrot, finely grated, about 1 medium or large carrot
0.5 cup raisins

Method

Place wire rack in the centre of the oven. Preheat oven to 350˚ Fahrenheit.
Coat a mini muffin pan with nonstick cooking spray
Prep ingredients. Finely grate the zucchini and carrot, and set them on a paper towel to remove some moisture. Measure out the raisins
In a large mixing bowl, combine the flour, baking soda, cinnamon, and salt, and sift until thoroughly combined. Set aside.
Melt the butter.
In another large mixing bowl, stir together the melted butter, maple syrup, egg, and vanilla extract.
Add the flour mixture to the wet mixture, and stir gently with a spatula until just barely combined. Do not over-mix, the baking powder is already adding air to the mixture, and over-mixing will make the muffins less fluffy.
Add the grated zucchini, carrot, and raisin mix into the batter, and stir gently with a spatula until things look like an even mix.
Fill each cup in the muffin pan about three-quarters full.
Bake for 15 to 20 minutes, until a toothpick inserted into the centre of the muffin comes out clean.

Notes

https://cupcakesandkalechips.com/healthy-carrot-zucchini-mini-muffins/

Made from

Data

Raw JSON data ↗

Nutrition Data

{
  "per": "1 serving",
  "calories": "433.31 kcal",
  "carbohydrates": "111.98 g",
  "fat": "0.17 g",
  "fibre": "0.02 g",
  "protein": "0.17 g",
  "sodium": "580.5 mg",
  "sugar": "100.48 g",
  "water": "0.5 g"
}