Woah, it’s been forever! Let me tell you the worst thing about summer – no AC. That’s one of the biggest reasons I’ve been slacking lately. It took us a while until we could figure out how to keep the house cool enough to be willing to use the oven at all. The thermostat has reached an all time high of 85 in our house during the early summer months and it was pretty brutal.
Now that we’ve filled our windows with fans and play the hiding game with the sun, I’ve finally started to cook again! On a positive note, our garden is producing so much that we’ve started giving stuff away already. Our poor carrots are growing crooked though, the soil is too tough this year but at least we’re still getting use from them. I don’t care how weird they look, they still taste great in this Carrot Zucchini muffin recipe.
Makes 12 muffins
1 1/4 Cup whole wheat flour
1 Cup rolled oats
1/4 cup sugar
1 Tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/4 teaspoon salt
2 1/4 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons unsalted butter melted
1 Cup yogurt (I used strawberry, whatever is on hand)
1 Cup shredded carrot
1 Cup shredded zucchini
Preheat the oven to 350 degrees
Melt the butter in the microwave and let it cool a little on the counter. Then in a medium bowl, combine all the dry ingredients and set aside. In a separate bowl, add the egg, yogurt, and butter and stir until combined. Add the wet ingredients to the dry and then fold in the shredded carrots and zucchini.
Using cupcake liners, scoop the batter into them close to the top (the batter will not rise very much). Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean when inserted.