Carrot, Parsnip, Zucchini Mini-Muffins
By: Sheri Wetherell
Published: Monday, June 6, 2011 - 5:46pm

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 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1 teaspoon ground ginger
3 large eggs
1 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup grapeseed oil
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
2 teaspoons apple cider vinegar
1 cup powdered sugar
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.