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Recipe by Yidi Fischman

Two-Tone Zucchini and Carrot Muffins

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Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg
35 Minutes
Diets

Ingredients

For the Zucchini Half

  • 3 zucchini

  • 2 potatoes

  • pinch white pepper

  • pinch sugar

  • salt, to taste

  • 1 and 1/2 tablespoons oil, divided

  • 2 tablespoons potato starch

  • 2 eggs

For the Carrot Half

  • large carrots

  • pinch white pepper

  • pinch sugar

  • salt, to taste

  • 1 and 1/2 tablespoons oil, divided

  • 2 tablespoons potato starch

  • eggs

Directions

Prepare the Muffins

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Process zucchini with the potatoes in a food processor with the kugel or chopping blade. Remove to a strainer set over a bowl, and drain the zucchini (a lot of water will drip down into the bowl).

3.

Remove zucchini to a large bowl and add pinch white pepper, pinch sugar, and 1/2 tablespoon oil. Sift potato starch over zucchini and mix to combine. Add eggs, salt, additional pinch sugar, and remaining tablespoon of oil. Mix well. Set aside.

4.

Process carrots in a food processor with a kugel or chopping blade. Combine with remaining ingredients as in step 3.

5.

Grease a muffin tin well. Scoop a spoonful of carrot into muffin cup so that it is halfway full. Flatten. Top with a scoop of the zucchini mixture and fill muffin cup to the top. Repeat with remaining batter.

6.

Bake for 25 minutes, or until mini kugels are firm to the touch.

Notes:

Yields 12 mini muffins.
Two-Tone Zucchini and Carrot Muffins

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Bracha
Bracha
7 years ago

Regular size muffin Can I make this in regular muffin tins as well? Do they freeze well

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Cnooymow{shman
Cnooymow{shman
Reply to  Bracha
7 years ago

Sure thing on both.