Carrot, Parsnip, Zucchini Mini-Muffins

Ingredients

For the muffins:
2 large carrots, finely grated
1 large parsnip, finely grated
1 medium zucchini, finely grated
1 apple, peeled, cored, and finely grated
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1 teaspoon ground ginger
1 cup sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, optional
For the icing:
2 tablespoons unsalted butter, softened
3/4 teaspoon cream cheese, room temperature
1 pinch of ground cinnamon, plus more for garnish

Preparation

1
To make the muffins:
2
Preheat oven to 350 degrees F.
3
In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, and ginger; set aside.
4
In a large bowl, whisk together the eggs and sugars until light and frothy. Add the oil and vanilla and whisk until combined.
5
Add the flour mixture to the sugar mixture, and stir until well-combined.
6
Add the shredded vegetables, apples, and pecans, and stir until combined.
7
Spoon batter into mini-muffin cups about 3/4 full.
8
Bake on the middle rack about 22 minutes or until a toothpick inserted comes out clean. If using standard sized cups, bake about 10 minutes longer.
9
To make the frosting:
10
In a small bowl or the bowl of a standing mixer, add the butter and cream cheese and whip until smooth, about 3 minutes. Slowly add the powdered sugar and cinnamon and beat until blended.
11
Spread the frosting onto cooled muffins and sprinkle with cinnamon.
12
Store in a covered container in the refrigerator.

 



Yield:

0 cup or 4 servings

Added:

Monday, June 6, 2011 - 5:46pm

Creator:

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