Sep 17, 2009


The past few weeks I've been frequenting the amazing Missoula farmer's market every Saturday, and manage to come home with tons of fresh goodies on the cheap. Lately I've always managed to have zucchini and huckleberries, and wanted to make a nice treat using both. I found a zucchini and blueberry muffin recipe and substituted one berry for the other. The first batch was awesome and is pictured below.

I then decided to try and make the yummy muffins even yummier - and healthier! So, today I made the muffins again, substituted part of the zucchini for carrots and part of the regular flour for whole wheat. They are SO AWESOME (and prettier than the original batch)!

Here's the recipe:

1 c. all purpose flour
1/2 c. whole wheat flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
5T butter or margarine, melted then brought to room temp
1 egg, slightly beaten
3/4 c sugar
1 c. shredded zucchini
1/2 c. shredded carrots
1 c. huckleberries

-beat: butter, sugar, egg in one bowl; mix all dry ingredients in another. stir shredded veggies in egg mixture, then gradually add flour mixture. fold in berries. bake at 375 for about 25 mins.