Today's recip we will be making our own 'Zuccini and Carrot mini muffins'. Don't plan on ordring these at any local Boston, Massachusetts restaurant because they won't have thm. This recipe only takes 1 hour to create and is only 82 calories per srving. Here is the list of ingredients and directions on how to make it.
Ingredients
Muffins:
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1 cup almond flour
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1/4 cup brown rice flour
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1/4 teaspoon fine sea salt
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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2 teaspoons ground cinnamon
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1/3 cup grapeseed oil
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1/3 cup maple syrup
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1 large egg, at room temperature
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1/2 cup grated carrots (from1 medium peeled carrot)
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1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
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1/2 cup raisins
Frosting (optional):
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1 cup whipped cream cheese, at room temperature (about 8 ounces)
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1 1/2 tablespoons honey
Directions
For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.
In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.
In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.
Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.
To serve: Spread the cooled muffins with frosting, if using, and serve
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