Carrot or Zucchini Muffins: History and Origin
Carrot or zucchini muffins are a delicious variant of traditional muffins that have become popular in many regions of the world, especially in Latin America and the United States. Their origin dates back to home cooking in Europe, where fresh and natural ingredients were used to create nutritious and tasty desserts.
In different Latin American countries, these muffins may have different names or be prepared with small changes in the ingredients. For example, in Mexico and Central America they are often called "panquecitos" or "quequitos" de zanahoria, while in South American countries like Argentina and Chile they are simply known as carrot or zucchini muffins, reflecting the versatility of the vegetable used.
This recipe stands out for incorporating vegetables that add moisture and flavor, as well as nutrients like fiber and vitamins, making it an ideal option for those looking for a healthy and delicious snack.
How to Make Carrot or Zucchini Muffins
Ingredients: Whole wheat flour, salt, baking soda, cinnamon, nutmeg, natural bran, carrots, eggs, vegetable oil, skim milk, vinegar, honey, molasses, raisins.
Steps:
Mix the flour, salt, baking soda, cinnamon, nutmeg, and bran in the food processor for 4 to 5 seconds.
Pour into a large mixing bowl.
Process the carrots until pureed and add them to the dry ingredients.
Process the eggs and oil for 2 to 3 seconds and add it to the bowl along with the milk, vinegar, honey, molasses, and raisins.
Stir with a wooden spoon until just mixed.
Do not overmix.
Pour the batter into muffin tins lined with paper and bake at 190°C for 20 to 25 minutes.
