This snack is inspired by the Salad Bars recipe in Julie Van Rosendaal’s cookbook Grazing. If you’re feeling extra fancy, top them with some vanilla greek-style yogurt!
1 cup white whole wheat flour or all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons butter, melted and cooled
3/4 cup brown sugar, lightly packed
1 large egg, beaten
1 teaspoon vanilla extract
1 tablespoon ketchup or tomato paste
1 cup grated zucchini
1/2 cup grated carrot
1/2 cup raisins
Preheat oven to 350 degrees Fahrenheit. Grease a mini muffin pan and set aside.
In a medium mixing bowl, whisk together the flour, cinnamon, salt, and baking soda. Set aside.
In a large mixing bowl, stir together the butter, sugar, egg, vanilla, and ketchup. Pour the flour mixture into the bowl and stir to combine. Add the zucchini, carrot and raisins and stir until evenly distributed.
Transfer batter to mini muffin pan, filling each cup approximately 3/4 full. Bake on the center rack of the oven for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Yield: 24 mini muffins
Prep-time: 20 minutes
Bake-time: 15 minutes
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