Spiced Zucchini Carrot Bran Muffins
Servings:
12 Muffins
prep time:
30 mins
cook time:
45 mins
Total time:
1 hour 15 mins
Ingredients
Muffins
-
½ cup raisins
-
½ cup freshly squeezed orange juice
-
Vermont Creamery Unsalted Cultured Butter-82% Butterfat
6 tablespoons
-
¼ cup coconut oil
-
½ cup Vermont maple syrup
-
½ cup maple sugar
-
3 large eggs, room temperature
-
2 teaspoons vanilla extract
-
1 ½ cups all-purpose flour
-
½ cup wheat bran
-
1 teaspoon baking soda
-
2 teaspoons baking powder
-
½ teaspoon kosher salt
-
2 teaspoons ground cinnamon
-
1 teaspoon ground ginger
-
1 teaspoon ground nutmeg
-
1 cup finely grated carrot
-
1 cup finely grated zucchini
-
½ cup chopped walnuts
-
1 medium apple, peeled, diced
-
1 tablespoon freshly grated orange zest
Topping
-
chopped walnuts
-
maple sugar
-
Vermont Creamery Sea Salt Cultured Butter- 82% Butterfat
Directions
- Heat oven to 350°F. Line 12 muffins cups with paper liners.
- Soak raisins in orange juice in small bowl; set aside.
- Combine 6 tablespoons butter, coconut oil and 1/2 cup maple sugar in bowl; beat with electric mixer until light and creamy. Add maple syrup, eggs and vanilla. Whisk by hand until eggs are thoroughly combined.
- Combine flour, wheat bran, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in separate bowl. Whisk to combine. Add dry ingredients to wet ingredients; whisk until all dry ingredients are just incorporated. Fold in soaked raisins and any remaining orange juice, carrot, zucchini, 1/2 cup chopped walnuts, apple and orange zest until equally distributed.
- Spoon batter evenly into prepared muffin cups to very top of rims. Sprinkle with additional chopped walnuts and maple sugar. Bake 25-30 minutes or until tops are soft but firm and toothpick inserted into center of muffin comes out clean.
- Wearing oven mitts, transfer muffins to wire rack to cool. Alternately, gently turn muffins sideways in cups. Serve warm with additional butter.
