Tuesday, February 17, 2015

Summer Squash and Carrot Wheat Muffins






















You can use zucchini or yellow squash in this recipe, both are great. and you can omit the carrot if you don't have any on hand. This is a fairly healthy recipe that tastes moist and delicious. I cannot even tell they have wheat flour in them. This is my new go to recipe and lately I've been making them almost every week. I have even frozen 2 cup quantities of shredded squash and carrot so that I can quickly whip up a batch. Makes 12 muffins.



3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

1/4 teaspoon salt
2 eggs
1/4 cup canola oil
1 medium summer squash, finely shredded   
1/2 cup carrot, finely shredded or chopped


*additional water if needed



Preheat oven to 375 degrees F. In a large bowl, combine the flours, sugar, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together the eggs, oil, squash, and carrots (carrots and squash should be about 2 cups total volume). Add the wet mixture to the large bowl of dry ingredients and stir with fork to combine well. *Depending on how much water the zucchini releases, you may need to add some additional water if your batter is too dry.

Divide the batter into 12 muffin cups until about 2/3 full. Bake for about 20 minutes, or until a toothpick inserted in the center of the muffins comes out clean.


Slightly adapted from quietcreekfarmcsa.com