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Two-Tone Zucchini and Carrot 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.


Yields 12 mini muffins.