Muffins for breakfast…one of my favorites, but then again, I pretty much adore all breakfast recipes because it is easily my favorite meal of the day. This Carrot Cake Zucchini Muffin is something special. Loaded with fresh carrots, zucchini, pineapple, and applesauce, the end result is perfectly dense and super moist. These muffins are a favorite with my kids as well but I guess the drizzle of icing on the top can win over most kids!
This recipe is part of my Recipe Retake Series as I go back to the early years of MKE and update some of my more miserable pictures. You see, 8 years ago, I didn’t quite understand the importance of lighting, as the original photo below shows 🙂
Yes, I did add a gorgeous little drizzle of powdered sugar icing compared to the original photo. Over the years, I’ve also learned the importance of a gooey, dripping somethin’ somethin’ to get you to drool all over your screen.
These muffins are still one of my favorite recipes to freeze for a quick breakfast as we run out the door in the morning. I simply wrap them individually in plastic wrap after they are completely frozen and they will last for months.
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