Here's a delicious way to use some of that zucchini and carrots you have from the garden 🙂
Such a great combination with Olive the Best's Elderflower White Balsamic!
Preheat the oven to 350 F.
Grease muffin pan with Butter Olive Oil
Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.
In a separate bowl stir combine the oil, brown sugar, eggs, molasses, ginger and balsamic and whisk well. Add the carrot and zucchini.
Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated.
Pour into prepared muffin pan and bake until a toothpick inserted in the middle comes out clean, about 35-40 minutes.
Cool muffins a rack to cool completely. Dust with powdered sugar and serve.
Ingredients
Directions
Preheat the oven to 350 F.
Grease muffin pan with Butter Olive Oil
Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.
In a separate bowl stir combine the oil, brown sugar, eggs, molasses, ginger and balsamic and whisk well. Add the carrot and zucchini.
Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated.
Pour into prepared muffin pan and bake until a toothpick inserted in the middle comes out clean, about 35-40 minutes.
Cool muffins a rack to cool completely. Dust with powdered sugar and serve.
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