Have been trying to find the recipe for carrot and zucchini muffins for ages. I usually cook things like dinner, or savoury things, I just don’t do cakes. I’m not sure why they often put me down for ‘Dessert’ when there’s a community thing on – they’ve obviously never heard me in my kitchen when there’s cakes involved. What’s generally involved is a whole lot of cursing and some swearing. So what’s the difference between cursing and swearing? Maybe not so much from the outside – but swearing lets of general frustration – you know you forgot to get the spray on oil and you know that the muffins won’t come out of the pan when they’re cooked; or you have one egg left and you need two or three. Cursing is more focused, and often makes me feel better in a whole body way. You can curse those who put you up for the cooking in the first place; those who didn’t meet you after work as they were told to, and therefore are to blame for you not remembering to buy eggs, in winter when the chooks aren’t laying (if you want an indepth look at buying eggs go to http://countrylife.feral007.com/2011/03/22/eggs-free-range-organic-cage-non-cage/) You can blame the people who didn’t wash up recently because you can’t get near the sink or benches; you can curse up a storm over not remembering to turn the oven on before you started; and also when you trip over the cat who is ducking in and out of your feet and miaowing all the time (I have no idea why the cat is immune to cursing, the kids usually just disappear till I’m over it, the cat has no such self preservation skills;) The items are usually in the oven by the time the cursing is over. If I’m lucky and there is some red wine around I can have a glass of that while I mutter sotto voce and clean up. By that time the items are ready to come out of the oven and the kids are returning to the kitchen, lured by the smell of ‘what’s cooking mum?’ and I may also have put on dinner for today or tomorrow or next week (I like freezing things so I can just come home to a ‘home cooked frozen meal’) It’s sort of like ‘healthy cheating’ in the cooking department?
So, yes, I was looking for my Carrot and Zucchini Muffin recipe for ages, then the local primary school asked for recipes to be donated for a school recipe book to be sold and raise money for the on going Stephanie Alexander Garden Kitchen program they have at the school. And I still couldn’t find it. Look here for information about the school program http://www.healthyactive.gov.au/internet/healthyactive/publishing.nsf/Content/kitchen – it’s fabulous. The only rule for the recipe’s was one ingredient in the recipe must be either a vegetable or a fruit. Of course, I do have many recipe’s with those inclusions. But I wanted the Carrot and Zucchini one. And so I went on a mission. Here is the results:
Carrot and Zucchini Muffins
- 2/3 cup vegetable oil
- 2 large eggs
- 2/3 cup granulated sugar
- 1/2 cup light or dark brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups self raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 cups finely shredded unpeeled zucchini
- 1/2 cup finely shredded carrot
Grease and flour 12 muffin cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.
They taste great – although they don’t taste savoury – they taste like a cake – probably due to all that sugar! But there is vegetable involved!
I have wondered if that funny icing that they put on carrot cakes – you know the one that tastes a little tart? would be good on these; and I even wondered if cutting a little cirle out of the top, cutting it in half like butterfly wings, filling the muffin with the tart icing, then putting the ‘butterfly wings’ on top would be nice…..but hey I don’t do icing, so I’ll just wonder forever or until one of my friends who actually likes cooking and playing with food does it.
So there, at last is the infamous carrot and muffin recipe. You can of course put things like walnuts or sunflower seeds or pumpkin seeds in as well. Nothing like a bit of variety.
Keep a look out for some savoury muffin recipes to come – I like eating savoury, so much more inclined to make them! 😉 And as we come into spring here in Australia (although it will take a little longer here in the Snowy Mountains) there will be lots of organic vege’s to put into them. Oooh I love mixing vegetables in food. Woohoo – if it wasn’t for the snakes, I’d be looking forward to spring.