I’m not here to argue that there’s anything new or ground breaking about a carrot and zucchini muffin. I do, however, think there’s a trick to getting the spice balance right. And I think I’ve nailed it here.
They’re there, augmenting the sweetness of the brown sugar and the earthier flavours of the veg., but they’re not out to steal the show.
To me, using freshly grated nutmeg is the key. It’s a totally different flavour to the stuff you buy pre-ground, and once you’ve tried it you’ll never go back. The smell is intoxicating, and the beautiful tiger-striped interior of the seeds are completely gorgeous. I love them.
Carrot and zucchini muffins
- 2 cups self raising flour
- 2/3 cup brown sugar
- 1/2 tsp baking powder
- 1 tsp Dutch cinnamon
- 1/4 tsp freshly grated nutmeg
- 1 cup grated zucchini
- 1 cup grated carrot
- 2 eggs
- 2/3 cup milk
- 90g butter, melted
- Preheat oven to 180ºc, and line a muffin tin with 12 patty pans.
- Combine all dry ingredients in a medium mixing bowl.
- Add grated vegetables and stir.
- Beat eggs, milk, and (slightly cooled) butter together lightly, and then add to the other ingredients. Stir thoroughly.
- Divide evenly between 12 patty pans, sprinkle with a little brown sugar, and bake for 20 mins, or until they spring back when gently pressed.
- Allow to cool completely before serving.
I made a batch of these this morning, and I’m really glad I did, because we had a steady stream of visitors all day. The house smelled deliciously inviting, and everyone who tried deemed them yummy. Perfect.