Ingredients
Method
Preheat Your Oven:
- Preheat the oven to 350°F. Prepare a mini muffin pan by spraying it with non-stick spray or lining it with muffin liners.
Prepare the Zucchini and Carrots:
- Shred the zucchini onto paper towels, then fold the paper towels and gently press to remove excess moisture. Repeat the process with the shredded carrots.
Mix the Wet Ingredients:
- In a large mixing bowl, beat the egg lightly. Add the milk, sugar, and melted butter, stirring until the mixture is well combined.
Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet mixture, stirring gently until just combined.
Fold in the Vegetables:
- Carefully fold the shredded zucchini and carrots into the batter, ensuring they are evenly distributed without overmixing.
Fill the Muffin Cups:
- Spoon the batter into the prepared muffin cups, filling each about ¾ full.
Bake the Muffins:
- Bake the mini muffins for 10-11 minutes, or until the tops spring back when touched gently in the center. For regular-sized muffins, bake for 18-20 minutes.
Cool and Enjoy:
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. If desired, add cream cheese frosting and sprinkle with crushed nuts once cooled.
Notes
- Moisture Control: Removing excess water from the zucchini and carrots is crucial to achieving the right texture.
- Custom Sweetness: Adjust the sugar to your liking, especially if you plan to add frosting.
- Storage Tips: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the muffins in a single layer in a freezer-safe bag for up to 3 months.
- Make It Your Own: Add a pinch of cinnamon or nutmeg for a spiced flavor, or toss in chocolate chips for extra sweetness.