Ah… baked goods and vegetables. I’m really trying to think back to a time when I didn’t have the urge to grate a carrot into a cake or a muffin… and it must be before the kids were born.
A few weeks ago, I saw culinary great Giada De Laurentiis make mini muffins with carrots and zucchini. Our mental telepathy connection was finally made!
|Using a 1 ounce ice cream scoop, fill each mini muffin liner with 1 scoop.|
|These will keep in an airtight container for up to 3 days… if they last that long!|
Gluten Free Carrot & Zucchini Mini Muffins
1/4 cup all purpose gluten free flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/3 cup canola oil
1/3 cup pure maple syrup
1 large egg, at room temperature
2/3 cup grated carrots (from 1 medium peeled carrot)
2/3 cup grated zucchini (from 1 medium unpeeled zucchini)
1/2 cup raisins
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 grated carrot, grated zucchini, and raisins.
Using a 1 ounce ice cream scoop, fill the prepared muffin cups with one scoop of 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.