09/23/2026
🧁 THE BEST MUFFINS EVER!
- As winter approaches, here's a recipe I really think you should try.
- And I'm not being bashful about the name:
- These are simply the best muffins ever! 😄
- They're Zucchini Carrot Muffins, although that name really doesn't do them justice.
- They're packed with carrot, zucchini, apple, coconut and almonds, with a little orange zest and cinnamon bringing everything together. They're moist, substantial and full of flavour — the kind of muffin that actually tastes like you put some effort into making it.
- And, believe me...
- You WILL put some effort into making them! 😂
- I'll warn you right now: the preparation is a little daunting. There's shredding, chopping, peeling, zesting and measuring before you ever get around to putting anything in the oven.
- But don't let that scare you away.
- They are absolutely worth the effort.
- These are also wonderful muffins to have tucked away in the freezer for winter. Make a big batch, freeze them, and you've got something homemade ready whenever you want one with your morning coffee, for an afternoon snack or when somebody happens to drop in.
- I usually triple the recipe and make jumbo muffins. A triple batch gives me approximately 2½ dozen jumbo muffins.
- If I'm going to make a mess of the kitchen, I might as well make it worthwhile. 😂
🥕 ZUCCHINI CARROT MUFFINS
Fruit & Vegetable Mixture
2 cups shredded carrot
1 cup shredded zucchini, unpeeled
1 cup chopped apple, peeled
¾ cup shredded coconut
½ cup chopped blanched almonds
2 teaspoons orange zest
Dry Ingredients
2 cups flour
1¼ cups sugar
1 tablespoon cinnamon
2 teaspoons baking soda
½ teaspoon salt
Wet Ingredients
3 large eggs, lightly beaten
¾ cup canola oil
1 teaspoon vanilla
METHOD
Gently toss together the carrot, zucchini, apple, coconut, almonds and orange zest. Set aside.
In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt.
In another bowl, combine the eggs, canola oil and vanilla.
Add the egg mixture to the dry ingredients and stir just until combined.
Gently fold in the carrot mixture.
Fill greased muffin tins approximately ⅔ full.
Bake at 375°F for 22–25 minutes, or until a cake tester comes out clean.
Allow the muffins to cool in the pans for about 10 minutes before removing them to a wire rack.
And that's it.
Well...except for the mountain of bowls, the grater, the cutting board and the kitchen counter that now needs cleaning. 😂
But once you bite into one, you'll understand why I keep making them.
Moist. Hearty. Full of flavour. And they freeze beautifully.
With winter coming, do yourself a favour:
Make a batch. Better yet, make three.
Put them in the freezer.
Then on some cold Saskatchewan morning, warm one up, pour yourself a cup of coffee and you'll be very pleased with yourself.
☕ Coffee is optional, of course.
But around here...
it's important. 😂
Enjoy!
— Jim
Jim's Cakes
306-540-5788
Milestone, Saskatchewan
