Carrot and zucchini muffins

Carrot and Zucchini Muffins - a delicious and healthy recipe

Who says vegetables can't be delicious? These carrot and zucchini muffins are not only fluffy and savory but also extremely versatile! Perfect for an appetizer, a healthy breakfast, or to impress guests, these muffins combine simple ingredients in a surprisingly tasty way. Plus, they stay fresh for up to 3-4 days, so you'll have time to enjoy them! Let's see how to prepare them.

Preparation time: 15 minutes
Baking time: 25-30 minutes
Total time: 45 minutes
Number of servings: 16 muffins

Ingredients:
- 70 ml oil
- 200 gr flour
- 100 gr finely grated carrot
- 100 gr grated zucchini
- 1/2 bunch fresh parsley, finely chopped
- 80 gr grated sheep cheese
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon pepper (optional)
- 2 large eggs
- 240 ml milk

Practical tip: Choose fresh carrots and zucchinis, preferably from local sources. They will add a more intense flavor to the muffins. If you have larger zucchinis, make sure to remove the seeds, as they can make the muffins wetter.

Recipe history: Muffins, a symbol of modern gastronomy, have been used in various forms for centuries. This specific recipe with carrot and zucchini brings a touch of freshness and health to our dishes, making it an excellent choice to encourage vegetable consumption in a pleasant way.

Step by step:

1. Preparing the vegetables
Start by peeling the carrot and zucchini. Use a grater with small holes for the carrot and a grater with large holes for the zucchini. If you have a food processor, you can use it to save time, but a manual grater will give you better control over the texture of the vegetables.
It is important to achieve a uniform consistency so that the muffins are fluffy and bake evenly.

2. Mixing the ingredients
In a large bowl, add the grated carrot and zucchini. Add the finely chopped parsley, salt, and pepper. Mix the ingredients with a whisk to combine them.

3. Preparing the liquid mixture
In another bowl, sift the flour, baking soda, and baking powder. This step is essential to avoid clumps of dry ingredients in the mixture.
In a separate bowl, beat the eggs with a whisk. Add the milk and oil, mixing well until the mixture becomes homogeneous.

4. Combining the ingredients
Pour the liquid mixture over the vegetable mixture and mix well. Finally, add the flour and gently mix until everything is well combined.
Try not to overmix, to keep the muffins fluffy.

5. Preparing the muffin tin
Preheat the oven to 190 degrees Celsius. Prepare the muffin tray with special papers or grease it with oil and dust it with flour to prevent sticking.

6. Baking the muffins
Fill the muffin cups up to 3/4 full. This method will allow the muffins to rise beautifully during baking.
Bake the muffins in the preheated oven for 25-30 minutes. It is important not to leave them for more than 30 minutes, or you risk drying them out.

7. Resting the muffins
After the muffins are baked, remove the tray from the oven and let them rest for 10 minutes. This will help them stabilize and cool slightly.

8. Serving
Remove the muffins from the tray and serve them warm. They can be enjoyed plain or with a sour cream and grated cheese sauce, and a fresh tomato on the side will complement them perfectly.

Possible variations:
- You can add grated cheese or feta cheese to the mixture for an extra flavor boost.
- Experiment with various herbs, such as dill or basil, to add a distinct aroma.

Frequently asked questions:
1. Can I use other vegetables?
Yes! Spinach or beetroot are excellent alternatives. Make sure that if you use vegetables with a higher water content, to drain them well before adding them to the mixture.

2. What is the nutritional value of these muffins?
These muffins are high in fiber due to the vegetables, and carrots are an excellent source of vitamin A. They also contain protein from eggs and milk, making them a nutritious choice.

3. How can I keep the muffins fresh?
Store the muffins in an airtight container at room temperature. If you want to keep them longer, you can freeze them.

Ideal combinations: These muffins pair perfectly with creamy yogurt or a fruit smoothie for a delicious breakfast. Also, try them as an appetizer alongside a glass of white wine or a refreshing lemonade.

Enjoy these carrot and zucchini muffins and turn every bite into an unforgettable experience! Bon appétit!