Elderflower Zucchini & Carrot Muffins

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Ingredients: 

• 1 1/2 cups whole wheat flour
• 1 cup finely grated zucchini
• 1 cup finely grated carrot
• 1/2 cup MOV Roasted Almond Olive Oil – extra to grease pan
• 1/2 cup molasses
• 2 large eggs
• 1 tsp MOV Elderflower White Balsamic
• ​1 1/2 cups brown sugar
• 1 tablespoon freshly grated ginger
• 1 tsp NHHS Cinnamon
• 1/4 tsp NHHS Cloves
• 1/4 tsp NHHS Allspice
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup hot water

Directions:
Preheat the oven to 350 F.
Grease muffin pan with Roasted Almond Oil

Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.

In a separate bowl stir combine the almond oil, brown sugar, eggs, molasses, ginger and balsamic and whisk well.

Add the carrot and zucchini. Add the 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 a toothpick inserted in the middle comes out clean, about 35-40 minutes.

​Cool muffins a rack to cool completely. Dust with powdered sugar and serve.
​​Enjoy!

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