By admin | February 8, 2012

Photo: Heather Lindaman Connell

By: Kristin Braswell

Is it just me, or are some of the greatest food memories associated with warm bread? My love affair with bread spans all the way back to childhood. The sweet smell of monkey bread my grandmother pulled out the oven to meet my eager fingers and be pulled apart; sneaking a slice of butter between a biscuit; that final chewy piece of crust of a pizza slice you refused to let go; rosemary and olive oil drizzled on top of focaccia bread; I can’t get enough of it! This proves to me that man, can in fact live on bread alone (or at least I can).

In the wintertime, there’s something about a hearty muffin that evokes warmth and a supreme sense of comfort. Adding fresh vegetables to the bread deepens the intensity of flavor and gives it a texture that works so well, especially when it’s moist. My secret ingredient for moist muffins is fresh applesauce, and with this recipe, it works perfectly.

Carrot zucchini muffins are a type of dish I might have shunned years ago, for fear that the health factor might take away from the decadence of the muffin. Now, I know better. Spiced with cinnamon and nutmeg for an extra kick, these muffins are the perfect combination of sweetness and tartness, a winter treat that tastes like dessert, but gives you the nutrients of vegetables, as well. See? Who says we can’t have the best of both worlds?

Photo: Heather Lindaman Connell

Carrot Zucchini Muffins Recipe

Makes 12 muffins

Ingredients:
1 cup whole wheat flour
1 cup of white flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cup canola oil
2 eggs
1 cup grated zucchini
1 cup grated carrots
1/2 cup of fresh unsweetened applesauce
1 tsp of vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Method:

  1. Preheat oven to 350 degrees. In a bowl, combine the dry ingredients: flour, baking soda, salt, sugar, nutmeg, cinnamon and baking powder.
  2. In another bowl beat together oil, applesauce, eggs, and vanilla.
  3. Add the dry ingredients in parts to the wet mixture and mix to reach a smooth consistency. Stir in grated carrots and zucchini.
  4. Spoon into the lined muffin cups. Bake for 20-25 minutes.
  5. Take it out and test with a toothpick to make sure inside of the muffins are done. Allow them to cool on wire racks.

Kristin Braswell is a food and lifestyle writer, currently developing a cooking web series set to premiere this month called “The Food.”  Follow her on Twitter @brooklynwriter1. 

Photos: Heather Lindaman Connell

For more recipes from Kristin, follow me on Twitter (@MarcusCooks)

Directions

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