Two-Tone Zucchini and Carrot Muffins

Yidi Fischman Recipe By
  • Cook & Prep: 35 m
  • Serving: 8
  • Contains:

Ingredients (15)

For the Zucchini Half

For the Carrot Half

Start Cooking

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.

Note:

Yields 12 mini muffins.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP