Elderberry Zucchini & Carrot Muffins

Elderberry Zucchini & Carrot Muffins

Recipe by Happy Hearts KitchenCourse: DessertDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 ½ cups whole wheat flour

  • 1 cup finely grated zucchini

  • 1 cup finely grated carrot

  • ½ cup AOOC Almond Oil– extra to grease pan

  • ½ cup molasses

  • 2 large eggs

  • 1 teaspoon AOOC Elderflower White Balsamic

  • 1 ½ cups brown sugar

  • 1 tablespoon freshly grated ginger

  • 1 teaspoon cinnamon

  • ¼ teaspoon cloves

  • ¼ teaspoon allspice

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • 1 cup hot water

Directions

  • Preheat the oven to 350 F.
  • Grease muffin pan with Roasted Almond 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 almond 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 incorporate.
  • 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 served.

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