Zucchini and carrot muffins are a delicious savory option to complement your main dishes or to serve as an appetizer. Their flavor is simply delightful!
Their combination of flavors offers a unique and delicious touch that perfectly complements main courses or just as an option to whet the appetite.
¡A true delight to enjoy on any occasion!
Zucchini and Carrot Muffins
Ingredients
1 cup of Grated zucchini
½ cup of Grated carrot
2 ½ cups of All-purpose flour
1 teaspoon of Baking powder
1 teaspoon of Baking soda
½ teaspoon of Salt
1 tablespoon of Cinnamon
½ teaspoon of Allspice
⅓ cup of Oil
2 cups of Sugar
1 Egg
1 Egg whites beaten to stiff peaks
1 teaspoon of Vanilla extract
Preparation
Step 1 : Preheat the oven to 350°F or 180°C.
Step 2 : In a medium bowl, mix the flour, flaxseed flour, baking powder, baking soda, salt, cinnamon, and allspice.
Step 3 : In another bowl, combine the mixture with the sugar, stirring constantly for one minute until ingredients are incorporated.
Step 4 : Add the egg, beaten egg whites, and vanilla extract, mixing with folding movements.
Step 5 : Gradually add the dry ingredients, forming a thick batter.
Step 6 : Finally, add the grated zucchini and grated carrot.
Step 7 : Pour into well-greased muffin tins. You can use spray oil to prevent sticking.
Step 8 : Bake for 35-40 minutes, until a toothpick inserted comes out clean.
Step 9 : You can pair these muffins with other vegetables if desired. They are ideal as a side for chicken or as a starter before soup.
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