Carrot and Zucchini Mini-Muffins (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Ingredients:
1 cup almond flour |
1/4 cup brown rice flour |
1/4 teaspoon fine sea salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
2 teaspoons ground cinnamon |
1/3 cup grapeseed oil |
1/3 cup maple syrup |
1 large egg, at room temperature |
1/2 cup grated carrots (from1 medium peeled carrot) |
1/2 cup grated zucchini (from 1 medium unpeeled zucchini) |
1/2 cup raisins |
1 cup whipped cream cheese, at room temperature (about 8 ounces) |
1 1/2 tablespoons honey |
Directions:
1. For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.
2. In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.
3. In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.
4. Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
5. For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.
6. To serve: Spread the cooled muffins with frosting, if using, and serve.
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