Elderberry Zucchini & Carrot Muffins
Course: DessertDifficulty: MediumServings
6
servingsPrep time
30
minutesCooking time
40
minutesIngredients
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.
