On Tap Oil & Vinegar Recipe Detail

Elderflower Zucchini & Carrot Muffins

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 cup zucchini, finely grated
• 1 cup carrot, finely grated
• 1/2 cup Almond Oil, + extra to grease pan
• 1/2 cup molasses
• 2 large eggs
• 1 tsp Elderflower White Balsamic
• 1 1/2 cups brown sugar
• 1 Tbsp ginger, freshly grated
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup hot water

Directions:

Preheat oven to 350°F.
Grease muffin pan with Almond Oil
Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in large bowl. Whisk well and set aside.

In separate bowl, stir to combine almond oil, brown sugar, eggs, molasses, ginger and balsamic. Whisk well. Add carrot and zucchini. Add flour mixture in three parts, alternating with the hot water in three additions, beating until flour is just incorporated.

Pour into prepared muffin pan and bake until toothpick inserted in center comes out clean, 35-40 minutes. Place muffins on wire rack to cool completely. Dust with powdered sugar and serve.

To make glaze: combine powdered sugar and lemon juice in a pan. Bring to a boil. Add pinch of salt and cook until thick. Remove from heat and drizzle glaze over cakes.