The yogurt keeps these delightfully moist muffins fresh for days (if you can hold on to them that long), and the nutmeg gives them extra zip. If you don’t have time to deal with an abundance of zucchini in season, try running the squash through the food processor and freezing the grated result in 1-cup batches. (Old 8-ounce yogurt containers are perfect for this.) When you’re ready to whip up a batch of muffins, just pull the zucchini out of the freezer, defrost, drain off the excess water, and add as directed.
Yield: 18 to 24 muffins
- 2 eggs, beaten
- 1 cup plus 2 tablespoons plain yogurt
- 1 cup canola oil
- 1 cup grated carrots
- 1 cup grated zucchini
- 4 cups all-purpose white flour
- 1 cup white sugar
- 2 tablespoons baking powder
- 1 teaspoon ground nutmeg
- 1 cup coarsely chopped pecans
InstructionsPreheat the oven to 375 degrees F. Grease 18 to 24 muffin cups or line with paper.
In a large mixing bowl, mix together the eggs, yogurt, and oil; then stir in the carrots and zucchini. Set aside. In another bowl, sift together the flour, sugar, baking powder, and nutmeg. Add the dry ingredients to the wet mixture and stir until just combined. The batter will be lumpy. Stir in the chopped pecans. Spoon the batter into the prepared muffin cups and bake for 15 to 20 minutes or until a tester inserted in the center comes out clean.