Zucchini muffins with honey

Zucchini Muffins with Honey

So… here’s a muffin recipe that worked out wonderfully using no sugar, JUST HONEY (following the tips I’ve put on the Hunter Honey website).

I like to mix things up a bit by using a combination of zucchini and carrots – it’s more colourful and adds another vegetable flavour!  I use about half grated zucchini and half grated carrots, totally 3 cups.  Recipe doubles nicely!

INGREDIENTS

·       2 eggs

·       1 c. pure, unpasteurized HONEY

·       2 tsps. vanilla

·       3 cups grated fresh zucchini (or mix with carrot)

·       2/3 c. melted butter

·       1 ½ c. unbleached white flour

·       1 ½ c. whole wheat flour

·       2 ½ tsps. soda

·       pinch salt

·       2 tsps. cinnamon

·       ½ tsp. nutmeg

·       1 c. walnuts (optional)

·       1 c. dried cranberries, fresh or thawed frozen cherries (cup up), fresh or thawed frozen blueberries … (optional)

·       ¾ c. unsweetened grated coconut (optional)

DIRECTIONS

·       PREHEAT OVEN TO 325 F.

·       Mix together all the dry ingredients and set aside

·       In a large bowl, beat eggs.

·       Beat in honey and vanilla

·       Add grated zucchini and stir

·       Stir the dry ingredients into the honey mixture just until combined

·       Stir in walnuts, fruit and coconut (if using)

·       Fill lined muffin cups almost to overflowing.

·       Makes 12 muffins.

·       Bake for 25-30 mins.

·       Let muffins cool in pan for 5 minutes before removing.

·       Let cool completely before storing or icing

OPTIONAL ICING: Mix ½ block of cream cheese with 2 T. butter and drizzle honey in bowl to desired sweetness, continuing to beat until creamy.  Cool in fridge before icing the completely cooled muffins.  FREEZES WELL.