Saturday, August 3, 2013

Miss Kitty Bakes: Carrot, zucchini and banana muffins

As I have previously mentioned, Georgie is a veggie hater. A genuine skeptic. But in order to try and get some green nutrients into her I have resorted to hiding veggies in other food. I grate every type of vegetable imaginable and pop it in bolognese. My "tomato pasta sauce" has about seven different vegetables in it. And then there are these muffins.

There's nothing revoutionary in including zucchini in a muffin. Zucchinis, when cooked, take on a lovely sweet flavour that complement the carrot and banana. You could always add nuts or raisins to the mix to add a different dimension but we seem to prefer this classic version and everyone in the house likes them which is also a bonus. This recipe makes a rather large quantity but the muffins freeze very well so it's worth making the full amount, then you always have a healthy, veggie laden snack on hand for morning or afternoon tea.

Zucchini, Carrot and Banana Muffins
Adapted from: The Sweeter Side of Amy's Bread via DelectablyMine


1 1/2 cups (220 g) plain flour
11/2 cups (220g) wholemeal flour
1 1/8 cups (227 g) sugar
2 1/2 teaspoons cinnamon
2 1/4 teaspoons baking soda
1 teaspoon kosher salt
3/4 teaspoon baking powder
3 cups (340 g) carrots, peeled and grated
2 cups (255 g) zucchini, grated
1 cup (270 g) mashed, ripe banana (equivalent to 3 smallish bananas)
4 eggs
1/2 cup + 1 tablespoon (120 g) vegetable oil
2 1/2 teaspoons vanilla extract

Preheat oven to 200 degrees Celsius.

In a medium bowl, whisk together flours, sugar, cinnamon, baking soda, salt and baking powder. Set aside.

In another medium bowl, whisk together the eggs, oil, and vanilla. Set aside.

In a large bowl, gently toss together the carrots, zucchini, and bananas. Pour the liquid egg mixture over the grated vegetables and bananas, and fold in gently to combine. Add the dry ingredients to the wet and fold in until just combined.

Scoop the batter gently into greased or lined muffin tins. Bake for 8 minutes at 200 degrees, then rotate the pan and reduce the temperature to 175 degrees. Bake for an additional 9-11 minutes, or until a toothpick comes out clean. Leave muffins in the pan for 10 minutes, then remove from the pan and place on a wire reach to cool completely before tucking in.

Yields: 24 muffins

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