CARROT & ZUCCHINI MINI-MUFFINS RECIPE - (4.3/5)
Provided by naqgal90
Number Of Ingredients 16
Steps:
- MUFFINS: Place an oven rack in the center of the oven. Preheat to 350°F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside. In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in. In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the carrot, zucchini, and raisins. Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter. Bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes. FROSTING: In a small bowl, mix together the cream cheese and honey until smooth. Spread the cooled muffins with frosting and serve.
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Kevin Microsoft
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also a great way to get your kids to eat their vegetables.
heueie
[email protected]I love these muffins! They're so moist and flavorful. I've made them several times and they're always a hit.
MJ Jacobs
[email protected]These muffins are a great way to use up leftover carrots and zucchini. They're also a good source of fiber and vitamin A.
Mirza Taimoor Hussain
[email protected]I found the muffins to be a bit bland. I think I would add some spices or herbs next time.
Amtiaz Uddin
[email protected]These muffins are a great way to sneak some extra vegetables into your diet. They're also a good source of fiber and protein.
Omar Shezad
[email protected]I tried these muffins and they were delicious! I especially liked the combination of carrot and zucchini.
Yessenia Estrada
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also a great way to get your kids to eat their vegetables.
Kassim Terwanga
[email protected]I love these muffins! They're so moist and flavorful. I've made them several times and they're always a hit.
Sarah elliott
[email protected]I found the muffins to be a bit dry. I think I would add a little more oil or butter next time.
Shiny Porygon
[email protected]These muffins are a great way to use up leftover carrots and zucchini. They're also a good source of fiber and vitamin A.
Frahan Khan
[email protected]I made these muffins with my kids and we had a lot of fun. They were so cute and tasty!
Krystell Bellille
[email protected]These carrot zucchini mini muffins are a delicious and healthy snack or breakfast option. They're easy to make and can be customized with different spices and mix-ins.