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Carrot and Zucchini Mini-Muffins

Carrot and Zucchini Mini-Muffins
Carrot and Zucchini Mini-Muffins might be just the hor d'oeuvre you are searching for. This recipe makes 24 servings with 121 calories, 2g of protein, and 9g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have carrots, raisins, sea salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

1
Watch how to make this recipe.
1
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.
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Muffin LinersMuffin Liners
OvenOven
2
In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon.
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Baking SodaBaking Soda
CinnamonCinnamon
SaltSalt
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SieveSieve
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3
Add any solids leftover in the sieve to the bowl and mix in.
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4
In a separate medium bowl, whisk together the oil, syrup, and egg.
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SyrupSyrup
EggEgg
Cooking OilCooking Oil
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5
Add the dry ingredients and mix until just combined.
6
Mix in the grated carrot, grated zucchini, and raisins.
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ZucchiniZucchini
RaisinsRaisins
CarrotCarrot
7
Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes.
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Muffin LinersMuffin Liners
OvenOven
8
Transfer the muffins to a wire rack to cool completely, about 30 minutes.
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Wire RackWire Rack
9
For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.
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Cream CheeseCream Cheese
FrostingFrosting
HoneyHoney
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1
Spread the cooled muffins with frosting, if using, and serve.
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FrostingFrosting
SpreadSpread
DifficultyExpert
Ready In1 h
Servings24
Health Score1
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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