03 January 2018

Carrot,Zucchini Muffins

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Carrot,Zucchini Muffins

Easy and  delicious carrot ,zucchini muffins with pineapple and blueberries.
Recipe adapted from: Taste of home.
Prep Time: 35 minutes .
Cooking Time: 20 minutes
Makes: 16 muffins
  1. Sugar- 1 cup(see notes)
  2. Canola oil - 1/2 cup
  3. Eggs- 2
  4. Vanilla extract - 1 tsp
  5. All purpose flour- 1.5 cups ( see notes)
  6. Baking powder - 1 tsp
  7. Baking soda - 1/2 tsp
  8. Cinnamon powder - 1 tsp
  9. Salt - 1/2 tsp
  10. Carrots,grated - 1 cup
  11. Zucchini,grated - 3/4 cup
  12. Pineapple ( unsweetened),drained and crushed - 1/2 cup( see notes)
  13. Fresh blueberries - 1 cup
  • Preheat oven to 180 Deg C.Line the cupcake tray with paper cases.In a mixing bowl beat together  sugar, oil,eggs and vanilla extract until combined.
  • Add the flour,baking powder,baking soda,cinnamon powder and salt.Mix gently just until combined. Do not over mix.(The batter will be slightly thick at this stage.)
  • Gently fold in the grated carrots,zucchini,pineapple and blueberries.
  • Spoon the batter into the paper cases (fill about 2/3 full)and bake for 18 to 22 minutes or until a skewer inserted into the center of a cupcake comes out clean.Let cool in the pan for 10 minutes,then transfer to a wire rack to cool completely.

    • I have used cane sugar instead of granulated sugar.You could also use brown sugar,if desired.
    • Here I have used whole wheat flour instead of all purpose flour.
    • If available ,fresh pineapple can be used instead of canned ones.
    • Add a pinch of nutmeg powder and ginger powder ,if desired.
    • I halved the original recipe as you can see in the pics.

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