Elderflower Zucchini & Carrot Muffins

1 1/2 c. flour
1 c. finely grated zucchini
1 c. finely grated carrot
1/2 c. Roasted Walnut Oil (plus extra to grease pan)
2 large eggs
2 Tbsp. Elderflower White Balsamic
1 1/2 c. sugar
1 Tbsp. freshly grated ginger
1 tsp cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1/2 tsp. salt
1/2 tsp baking soda
1 c. hot water

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

In a separate bowl, add the almond oil, eggs, ginger and the Elderflower White Balsamic whisk well to combine. Add the carrot and the zucchini. Add the flour mixture in three parts alternating with the hot water and stirring until the flour is just incorporated.

Pour into prepared muffin pan and bake until a toothpick inserted in the middle come out clean, about 25 minutes. Place on a rack to cool completely. 

To serve, dust with powdered sugar or make a Balsamic Cream Cheese Icing to really take these up a notch for a lovely spring brunch!

Chef's Note: Substitute the Butter or Blood Orange Olive Oil for the Roasted Walnut Oil to achieve the flavour you want!

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