After hiding white beans in a coconut cake and spinach and carrots in brownies it was time to hide zucchini in muffins 🙂 Greg posted a wonderful recipe for carrot and dried fruit muffins a couple of weeks ago and I just knew we would love those muffins! They are pretty healthy with 50% whole wheat flour, honey, dates, cranberries and a little fat.So they would make a wonderful breakfast muffin or a healthy dessert to pack in the school lunch box.
Our daring bakers challenge was about hiding veggies in a dessert in a way that the one eating it will not be able to tell its there. So I thought I would replace the carrots with zucchini. Since zucchini is not sweet, I increased the sugar a little, used brown sugar and cinnamon and I added some cardamom too. The result was an instant hit with the kids and they enjoyed them in their lunch boxes over the next few days. The only thing I would do differently next time is to make 9 muffins instead of 12 and fill the muffin tins more to get beautiful domes like the one’s in Greg’s picture
One year ago: Giraffe, tigers and bears!oh my!
Two years ago: Tuna pasta salad and an award
Dried fruit muffins with hidden vegetables
1 cup flour
1 cup whole wheat flour
1 cup shredded zucchini
1/2 cup dried dates chopped
1/2 cup dried cranberries
1/4 cup honey
2 teaspoons cinnamon
1/4 teaspoon cardamom
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup oil
Beat the egg with the honey, milk and oil until well blended.
Mix the other ingredients from the flour through to the salt in a bowl and create a well in the center.
Pour in liquid and mix until a thick batter forms.
Grease your muffin tins and spoon batter equally into all twelve holes.
Bake at 400 degrees until a toothpick comes out clean from the center, about 20 minutes.
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