Zucchini & Carrot Muffins
My girlfriend Diane is a terrific cook, she and her partner Susan have a fabulous catering business called Fabulous Foods, this is a recipe that has long been one of my favorites. Caterer or not, it is easy, tasty and well worth the effort.
Ingredients:
1/2 cup unsalted butter
3/4 cup sugar
2 large eggs
1 tsp. orange zest
2 cups unbleached flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 1/2 cups shredded raw carrots
1/2 cup shredded raw zucchini
1 cup raisins, preferably organic
1/3 cup water
1/2 cup toasted pecans
one 8 ounce package firm cream cheese
Method:
1. Cream the butter and sugar together, beating until light and fluffy. Add the eggs one at a time beating well after each addition. Add the orange zest.
2. Sift the dry ingredients together, add half of the dry ingredients to the butter mixture, then fold in the carrots, zucchini and water. Add the remaining flour and raisins.
3. Fill muffin cups or a loaf pan to half. Spoon one heaping tablespoon of the cream cheese on top of the batter, more if you are preparing a loaf. Spoon more batter on top of the cream cheese.
4. Top each muffin with a few pecans. Bake at 350F for 35 to 40 minutes. Remove from the pan while still warm.
