Every now and again I get a wild urge to bake something. This is always an adventure and often ends up with me burning water. I’ve been trying out different muffin recipes so I can send my husband off to work with a breakfast that doesn’t come with a drive-thru window. Since he leaves the house at 5:30 am I’m not exactly awake enough to use the stove, so I headed to Walmart to pick up a few things so I could try my hand at muffins.
I am happy to announce that baking these Zucchini Carrot Muffins did not cause me to burn anything, not even my thumb. They are a great way to get some veggies into your diet without gagging. I myself love vegetables, but you should see some of the looks my children give me.
1 1/2 cups grated zucchini
1 cup grated carrot
2 TBSP STAR Extra Virgin Olive Oil for Vegetables
1 cup flour
1/2 cup sugar
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/3 cup chopped pecans
1/4 cup dried cranberries
1. Preheat your oven to somewhere around 350°. If your oven burns hot like mine set it to 337.5°. Make sure there are no plastic things sitting on the stove. The burner does not need a rainbow colored coating to feel pretty. It’s beautiful just the way it is.
3. Pulverize the zucchini and carrots separately in a food processor. You can grate them if you want to, but longs strips of vegetables in muffins just isn’t right. Divide into the appropriate measuring cups and let them sit it out for a minute.
2. Grab a bowl with sides that are tall enough to prevent most spills if you get carried away with the stirring. Dump the zucchini out of the measuring cup and wash and dry it for the flour. Add it to the bowl. Add the salt and chuck the teaspoon into the sink. Look at the recipe, realize you need a teaspoon of baking powder, and grab a new one. After adding the baking powder to the bowl through the teaspoon in the sink. Oh look, you need a teaspoon of cinnamon. Grab the cleanest-looking half teaspoon and double check the recipe to make sure there are no other prissy ingredients that need to be added by the pinch. Note to self: Don’t keep the cinnamon next to the chili powder. Finally, use a 4 cup measuring bowl to measure out 1/2 cup of sugar. Make sure to use a 1/2 tablespoon to fill it up.
3. Add the zucchini, carrots, and egg into a mixing bowl. Rejoice while you add the STAR Extra Virgin Olive Oil for Vegetables because you won’t have to wonder if ALL of the butter made it into the recipe after exploding in the microwave. Give it a good mix and add the dry stuff. I’ll never understand why two bowls are needed. Apparently it makes a difference, but the biggest difference is how many bowls end up in my dishwasher.
4. Spray a muffin tin. Double up on the muffin liners and spray again. I don’t know about you, but as much as I love peeling my muffins out of the paper bit by bit… I don’t. This recipe makes 12 muffins unless you fill the cups halfway full. Then you’ll get 17 1/2 muffins. I kid you not.
5. Bake for 15-18 minutes. When there are 10 seconds left on the timer frantically make space somewhere for the hot muffin pan. Let cool before handling so they don’t fall in the middle. If they do you can always add frosting to cover it up. Unless this is supposed to be a healthy and quick breakfast then don’t do it.
6. Clean up should be a breeze. Pack up and move out. No kitchen is worth the mess you just made. But at least you have beautiful muffins to take along for the ride. On the journey contemplate all possible reasons why you turned out to be the Amelia Bedelia in a long line of exceptional home cooks.
If you would like to recreate this healthier, yummy recipe you can hop over to Walmart and grab yourself some STAR Olive Oil! They have fancy names. Check out Arbequina, Hojiblanca, and Picual. Find out how to use them in recipes on their Pinterest Page.