Spiced Zucchini & Carrot Bran Muffins

12 muffins
30 min prep time
1 hr 15 min total time

There's something special when you bake with ingredients fresh from your garden. These zucchini-carrot muffins are equally healthy as they are delicious and perfect for a sunny summer morning. 
 

Ingredients

1/2 cup raisins

1/2 cup freshly squeezed orange juice

6 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat softened

1/4 cup coconut oil

1/2 cup maple sugar

1/2 cup maple syrup

3 large eggs, room temperature

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/2 cup wheat bran

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1 cup finely grated carrot

1 cup finely grated zucchini

1/2 cup chopped walnuts

1 medium apple, peeled, diced

1 tablespoon freshly grated orange zest

 

Chopped walnuts

Maple sugar

Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

Directions

  • STEP 1

    Heat oven to 350°F. Line 12 muffins cups with paper liners.

  • STEP 2

    Soak raisins in orange juice in small bowl; set aside.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    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.

  • STEP 6

    Wearing oven mitts, transfer muffins to wire rack to cool. Alternately, gently turn muffins sideways in cups. Serve warm with additional butter.