Good morning! ..er well almost. I'm sorry for the lazy-day posting, but I was terribly busy this morning sleeping in and exercising and eating these amazing muffins. How about I just give you the recipe and then you can make them too, sound good?
These muffins are great and hearty (but not overly healthy) and are a quick way to use up shredded zucchini you may have in your freezer.
Pistachio Zucchini and Carrot Muffins:
(adapted from my mother's Zucchini Muffin recipe)
3 eggs
3/4 cup applesauce
1/4 cup canola/vegetable oil
1/4 cup light or golden honey
3/4 - 1 cup granulated sugar
2 tsp vanilla extract
2 cups shredded zucchini*
1 cup shredded carrot
2 cups whole wheat flour
1 cup unbleached, all-purpose flour
1/2 cup rolled oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cardamom
1 tsp cinnamon
1 cup chocolate chips (optional)
1/2 cup finely chopped pistachios, plus extra to sprinkle on tops
1 & 1/2 cups roughly chopped walnuts
1 tsp salt (if using pre-salted pistachios, only add a pinch of salt)
*since my zucchini was frozen and then defrosted I was able to remove much of the excess liquid. If yours is still quite moist, you may want to use up to 1 & 1/2 cups sugar, but add no honey.
Sift together flours, baking soda and powder, spices, and salt. Stir in oats, chocolate chips, and nuts. In a separate bowl, whisk together eggs, oil, applesauce, sugar, and honey. Add vanilla and stir in zucchini and carrots. Add the dry ingredients to the zucchini mixture and fold together until just mixed. Distribute into pre-greased muffin tins and top with a pinch of chopped pistachios. Bake at 350°F for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
Makes 24 muffins.
