Thursday, January 5, 2012

Recipe: Carrot and Zucchini Mini Muffins

Carrot and Zucchini Mini Muffins by Giada De Laurentiis
(Makes 24 mini muffins)

We’re just now coming out of our holiday season food coma. So for our first kitchen session in 2012, we whipped up a healthy treat to start the year off on the right track. Giada De Laurentiis – culinary genius – blends together deliciously sweet veggies, raisins and cinnamon for a calorie-conscious muffin recipe. Great for breakfast or a quick snack in between meals, these little muffins have big bite. And for those still seeking an extra dose of sweetness, spread on the soft cream cheese and honey frosting.

What You’ll Need:

For the muffins
1 cup almond flour
1/4 cup brown rice flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/3 cup grape seed oil
1/3 cup maple syrup
1 large egg, room temperature
1/3 cup grated carrots (from 1 medium peeled carrot)
1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
1/2 cup raisins

For the frosting (optional)
1 cup (about 8 ounces) whipped cream cheese, at room temperature
1 1/2 tablespoons honey

What You’ll Do:

STEP 1: Place an oven rack in the center of the oven. Preheat to 350 degrees F. Line 24 mini muffin cups with paper liners. Set aside.

STEP 2: 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.

STEP 3: In a separate medium bowl, whisk together the oil, syrup and egg. Add the dry ingredients and mix well until combined. Mix in the carrot, zucchini and raisins.

STEP 4: Using 2 small spoons, fill the muffin cups 3/4 full with the batter and bake for 15 minutes until light golden. Cool for 5 minutes. Transfer the muffins to a wire rack to cool, about 30 minutes.

STEP 5: Frosting: In a small bowl, mix together the cream cheese and honey until smooth. Spread the cooled muffins with frosting and serve.

Disclosure: I did not receive any products nor was paid for this post. I was provided info and access to images and recipe from the PR firm to share. Thanks to A Bullseye View. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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