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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CandyMuncher
[email protected]I can't wait to try this recipe.
Kazii Gaming
[email protected]These muffins are a must-try!
Douglas Johnson
[email protected]I'll definitely be making these muffins again.
oliyara khan
[email protected]These muffins are a great way to start the day.
Amriel Davis
[email protected]I love that these muffins are healthy and delicious. They're a great way to get my kids to eat their veggies.
chkhikvadze. anastasi
[email protected]These muffins are so versatile. I've made them with different types of flour, different spices, and even different vegetables. They always turn out great.
Oarabile Moswana
[email protected]I've tried a lot of different carrot zucchini muffin recipes and this one is by far the best. The muffins are moist, flavorful, and have a perfect crumb.
Denise Thomas
[email protected]These muffins are a great make-ahead breakfast or snack. I like to make a batch on the weekend and then grab one or two throughout the week.
Zehara Yebale mist
[email protected]I made these muffins with my kids and they had a blast. They loved helping me grate the zucchini and mix the batter. The muffins turned out great and my kids were so proud of themselves.
Kendall Martinez
[email protected]These muffins are a great way to use up leftover zucchini. I had a few zucchinis that were starting to go bad and I didn't know what to do with them. These muffins were the perfect solution!
Happy Das
[email protected]I'm not a huge fan of zucchini, but these muffins were surprisingly good. The zucchini flavor is very mild and the muffins are really moist and flavorful.
Mhassan Iqbal
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I've made them for brunches, potlucks, and even as a snack for my kids.
ACTUAL BIZ
[email protected]I love that these muffins are made with whole wheat flour and packed with veggies. They're a healthy and delicious way to start the day.
Roshan Adhikari
[email protected]These carrot zucchini mini muffins were a hit with my family! They're moist, flavorful, and have a perfect balance of sweetness and spice. I'll definitely be making these again.