07/26/2024
Carrot Cake Zucchini Muffins
Ingredients:
1 1/2 cups grated zucchini 🥒
1 cup grated carrots 🥕
1/2 cup unsweetened applesauce 🍏
1/3 cup vegetable oil 🌻
2 large eggs 🥚
1 tsp vanilla extract 🍦
1 cup granulated sugar 🍚
1/2 cup brown sugar 🍚
2 cups all-purpose flour 🌾
1 tsp baking powder 🧁
1/2 tsp baking soda 🧁
1/2 tsp salt 🧂
1 tsp ground cinnamon 🌿
1/2 tsp ground nutmeg 🌿
1/4 tsp ground ginger 🌿
1/2 cup chopped walnuts (optional) 🌰
1/2 cup raisins (optional) 🍇
Directions:
**Step 1: Preheat the Inferno** 🔥
Crank up that oven to 350°F (175°C). Give your muffin tin a VIP treatment with paper liners or a good non-stick spray spa day.
Step 2: Wet and Wild Ingredients** 🥣
In a large bowl, throw in the grated zucchini, grated carrots, applesauce, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Stir it up like you’re at a dance party until everyone gets along.
Step 3: Dry Ingredient Convention** 🥄
In another bowl, gather the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk them together like they’re in a secret meeting.
Step 4: Mix and Mingle** 🥕🥒
Slowly introduce the dry mix to the wet mix, like they’re meeting at a mixer. Stir until they’re just friends, not BFFs. If you’re feeling fancy, toss in some chopped walnuts and raisins.
Step 5: Fill ‘Em Up** 🧁
Evenly distribute the batter into the muffin cups, filling each about 2/3 full. Think of it as giving each cup a nice little hat.
Step 6: The Bake Off** ⏲️
Pop those muffin tins into the oven for 20-25 minutes. You’ll know they’re done when a toothpick poked in the middle comes out clean and proud.
Step 7: Chill Out** ❄️
Let the muffins relax in the pan for 5 minutes, then move them to a wire rack to cool down completely. Enjoy
