Carrot Zuchinni Muffins

The executive chef of LLUMC, Reid passed me his collection of tried-and-tested recipes from various restaurants, bakeries and cooking schools. I have been waiting to try them out and this is the first of many to come. =)
I chose Carrot Zuchinni muffins because I had left over pulp from carrot juice. The process is relatively simple. Best of all, its healthier than store-bought muffins. :) I modified his recipe by substituting some ingredients. For example, whole wheat flour instead of white, brown sugar/maple syrup instead of white sugar, organic eggs....


Chef Reid tried it and he said that the taste is right- just like how he made it. The texture is different from his because he used grated vege instead of the pulp i used. Overall, people who tried like it and think that it is a good breakfast item. But one comment was that it is a little greasy. In the future, I would decrease the oil by 1/2 or use 3/4to make it even healthier and less greasy.

9 oz whole wheat flour
8 oz light brown sugar
.25 oz baking soda
pinch ground cinnamon
pinch ground nutmeg
pinch salt
soy milk
10 oz vegetable oil (olive)
2 eggs
1 teaspoon vanilla extract
5 oz carrots *
5 oz yellow squash and zuchinni*
2.3 oz pecans

Grease muffin trays or use muffin paper cups. In a large mixing bowl, whisk eggs. Add liquid ingredients and mix well. Add dry ingredients into the bowl slowly, batch-by-batch. Fold in carrots, yellow squash and zuchinni into the mixture. Divide batter among the muffin pan cups.
Bake at 375° for 25 to 30 minutes, or until centers spring back when lightly touched with finger. Cool it before eating and enjoy!
Makes 24 muffins.
* Use pulp from juicer or grate them finely depending on the kind of texture you like.

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