Photo: Natalie Levin
Carrot cake is probably one of my favorite pound cakes, because I like its density, sweetness and texture. These carrot muffins are some-what between a cake and a muffin – it’s dense and packed with rich flavors of carrots and zucchini, and I love eating them for breakfast. It’s made with whole wheat flour which makes them healthy and nutty in flavor.
Photo: Natalie Levin
Carrot Muffins with Zucchini
For the muffins:
- 2 large eggs (separated and at room temperature)
- Pinch of salt
- 100 grams (1/2 cup) sugar (if you prefer sweeter muffins – add another 50 grams)
- 45 ml. (3 tbsp.) vegetable oil
- 30 ml. (2 tbsp.) lemon juice
- 30 ml. (2 tbsp.) water
- 8 grams (2 tsp.) ground cinnamon
- 150 grams (2 medium sized units) finely grated carrots
- 150 grams (2 medium sized units) finely grated zucchini
- 70 grams (1/2 cup) all-purpose flour
- 60 grams (1/2 cup) whole wheat flour
- 10 grams (2 tsp.) baking powder
- Preheat oven to 170c degrees and line a muffin pan with paper cups.
- In a mixer bowl with whipping attachment, whip egg whites and salt at high speed until white foam begins to form.
- Add sugar gradually, and continue whipping until the white, soft and bright meringue forms.
- In a separate bowl, whisk egg yolks, oil, lemon juice, water and cinnamon until blended.
- Reduce the mixer speed and add the yolk mixture in a thin stream while whipping slowly, until the mixture is uniform.
- Add grated carrots and zucchini, flour, whole wheat flour and baking powder and mix slowly until you get a smooth batter.
- Using 2 tablespoons or an ice cream scoop, fill the paper cup up to 3/4 of its height.
- Bake for 12-15 minutes or until the muffins get a beautiful golden shade and are set and fully baked.
- Cool completely and serve. If you wish, you can sprinkle a little powdered sugar on top.
- The muffins aren’t too sweet, so if you prefer a sweeter version – simply add about 50 grams of sugar to the recipe.
- You can use brown sugar instead of white sugar.
- Keep the muffins in a close container in the refrigerator up to 5-6 days, but you should serve it at room temperature.
- You can add chopped nuts to the batter.
Photo: Natalie Levin