These Zucchini and Carrot Muffins are proof that you can create moist, savoury muffins without the use of eggs! They are perfect for a snack, or accompanied with your favourite soup!
As I am typing this, I am lying in bed watching the sun drift closer towards the horizon. Although it is the late afternoon, sometimes you need to give yourself permission to relax and unwind. I feel that as I grasp aimlessly at the notion of “slow living” the universe has other plans.
I often feel as if I am on a roller coaster, watching the days fall in-between my fingers like granules of sand.
When I registered Curated Life as a small business, I had done so with the belief that I would receive one or two small jobs that would help me financially as I complete college. The reality, however, has been another story.
Within the space of a few months, I’ve had numerous clients, meetings with solicitors, and photo-shoots that I struggle to edit or upload in time. Combined with my steady flow of assignments and meeting with friends, I don’t feel like I’ve been able to publish regular blog posts or to create for the joy of creating.
Today I rolled up my sleeves, not just to relax but to also nourish myself with some delicious egg-free Zucchini and Carrot Muffins.
What is particularly interesting about preparing these muffins, is the memories that resurface during the preparation of the herb, dill. When I was around 6 years’ old my grandmother would grab bunches of the herb and blend it into a smoothie forcing us to drink it. She would explain that it was for health, “Egészségért!” she would exclaim. But, I still associate the smell with my youth.
On occasion when I smell the scent of the fragrant herb, I experience a wave of fear as if someone is about to pounce on me and force me to drink the thick concoction. Although I have since recovered from this ordeal, I still enjoy playfully teasing her so the scent makes me smile. It reminds me of her. Luckily for me, the fragrant herb pairs with the muffins perfectly, so much so that without it, the little parcels wouldn’t quite be the same. No force feeding is required, I quite easily devour the entire plate. 😉
Did your parents ever make you eat something disgusting when you were younger? 😉
- 2 teaspoons apple cider vinegar
- 2 tablespoons baking soda
- 2 cups plain flour, sifted
- 3 teaspoons baking powder
- 2 teaspoons suger
- 1 teaspoon salt
- 1 cup soy milk
- 1/2 sunflower oil
- 1 medium sized zucchini, grated & liquid squeezed out
- 2 carrots, grated
- 1/2 cup cheddar cheese, grated
- a generous handful of dill, finely chopped
- handful of raw sunflower seeds.
- Small bowl
- Large mixing bowl
- Measuring cups
- 12 cup capacity muffin tray
- Muffin trays or baking paper, inserted into muffin tray
- Preheat the oven to 200 degrees celsius.
- In a small bowl, combine the apple cider vinegar and baking soda. Put aside while it bubbles.
- In a large bowl combine the plain flour, baking powder, sugar and salt. Include the soy milk, sunflower oil, using a wooden spoon mix to combine. With the same wooden spoon, fold through the grated carrots, zucchini, cheddar cheese and dill.
- Divide the mixture evenly across the muffin tray cups and sprinkle with sunflower seeds. Bake for 15 - 20 minutes, or until a skewer can be inserted into the centre of a muffin, and be removed without any residue.
- One finished, remove the muffin tray from the oven and allow to cool for 5 minutes before transferring the muffins to a cooling rack. Bon Appétite! 🙂