Sweet veggies muffins | Recipe
We have decided to take advantage of staying at home for baking. I mean who can refuse a delicious muffin! The idea had popped-up in your mind during a boring class potion, we may have been overthinking and decided to sneak some extra veggies in the recipe! (Our Chef who is a Slytherin can be crafty sometimes, but it’s for the best).
You might think “vegetables in muffins?! There is no is no way on Earth they can taste good.” But trust us, these muffins are delicious! They have a buttery sweet flavour and are super moist.
Not going to lie you’ll not got the five recommend servings vegetables and fruits with our recipe and it’s not exactly a guilt-free treat but I mean who cares? “Fat Friar wants his sugar”!!
Here are our 2 sweet muffin recipes great for breakfast, lunch or snack for both adults and kids.
Recipe n°1: Carrot cake muffin with cream cheese frosting
These carrot cake muffins? The BEST. Go for it!
For the muffins:
- 1 cup flour
- ¾ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 ½ grated carrots (heaping)
- 2/3 cup oil
- 2 eggs
For the frosting:
- 4 ounces cream cheese
- 4 tablespoons butter
- 2+ cups powdered sugar
- 1 teaspoon vanilla
- Preheat the oven to 350°F (around 175°C). Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times.
- Use our Hogwarts Houses paper liners, it works great and will have a great success amongst the whole family. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 15 minutes, check how they’re doing, and add a few minutes if necessary. Allow the cupcakes to cool.
- For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the muffins.
These muffins will last about 3 days at room temperature in an air-tight container.
Recipe n°2: Double chocolate zucchini muffins
Zucchini can belong in baked goods. You don’t believe us? Take a look at our recipe and we bet you’ll change your mind. Most of the time, you probably wouldn’t even know it’s there if you can’t see it!
These muffins are delicious and loaded with flavour. Zucchini is perfect to add to baked goods because it keeps the moisture without having to add a lot of extra oil or fat to the recipe.
- 1 ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups finely grated zucchini, slightly drained
- 1 cup semisweet chocolate chips
- Preheat oven to 350°F (175°C). Use paper liners, you can find them here.
- In a large bow, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
- Gradually add the dry ingredients into the sugar mixture and mix until just combined.
- Fold in zucchini until it is evenly distributed into the batter. Stir in chocolate chips.
- Distribute batter amongst the prepared muffin wells.
- If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
- Bake in preheated oven for 18-22 minutes.
The muffins taste best straight from the oven but they will keep for a couple of days in an air-tight container. You can eat it for any occasions, I mean every day is better with chocolate!