Bree and Jaron Gugliuzza of the Royal Egg Café in Westlake Village
It is always a good time for a muffin, especially one so full of healthy goodness. Try a one-to-one substitution of gluten-free flour for those who are sensitive. These muffins can also be frozen for on-the-go snacks throughout the week.
Ingredients
- ⅔ cup melted coconut oil
- ⅓ cup vegetable oil
- 1¼ cups brown sugar
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 4 eggs, lightly beaten
- 2 cups all-purpose flour (try Roan Mills heirloom)
- ¾ teaspoon salt
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups grated carrots
- 1 cup grated zucchini
Preparation
In a mixer with whisk attachment, cream coconut oil, vegetable oil and brown sugar until fluffy. Add vanilla and lemon zest; mix until well incorporated. Add eggs 1 at a time, mix lightly.
In medium mixing bowl, combine flour, salt, nutmeg, cinnamon, baking soda and baking powder. Mix well. Slowly add dry mixture to oil and sugar with the mixer on low until incorporated. Fold in carrots and zucchini. Cover and let batter rest in refrigerator overnight.
When ready to cook, preheat oven to 425°F. Fill lined muffin pans with chilled batter to ⅔ full. Place pans on middle rack in oven and reduce temperature to 325°. Bake for 15 minutes. Rotate pans and bake for another 15 minutes, or until golden brown and risen.
