Can I just start out this post by saying that I am unequivocally, without a doubt the worst egg cracker in all the land.
Seriously, I don’t know what’s wrong with me. At 34, and after years and years of experience in the kitchen both cooking and baking, I have never gotten the hang of cracking an egg without exploding the shells into whatever it is I’m making.
I know, I can hear you all shaking your heads. It’s an egg! Monkeys can crack eggs. They CAN, guys! I’m sure this monkey only resorted to thievery because he had soufflé on the menu for dinner and the local shop was closed….
It should be as simple as cracking it on the side of the bowl or, if you want to be fancy, on the counter (I will never understand how that works). But… I just panic, I guess. Knowing that I’m about to crack the egg causes me to tense up creating too much momentum and, next thing I know, it’s Shell City. Or what’s worse, with too little momentum, I get only a teeny, tiny crack that I then have to jam my finger in to to open it up which on occasion, has scratched me, which then leads to a whole other level of stress because, can you get the bird flu or some sort of other infectious avian disease from chicken eggshell bacteria?!
THAT SAID! I am not only proud of this recipe because, well, it’s really tasty, but also because I did not explode ONE SHELL into the bowl! Not one! I managed to crack them perfectly, without incident!! I may or may not have screamed with delight after I started breathing again, and may or may not have texted a friend to announce the monumental moment.
Mini Oatmeal Carrot Zucchini Muffins
Makes 36 mini muffins. That sounds like a lot, but they keep well in the fridge and can be frozen for a couple of weeks!
- 1 cup all purpose flour
- 1 1/2 cup whole wheat flour
- 1/2 cup packed brown sugar
- 1/2 cup rolled oats (not the instant kind, just the regular ol’ rolled)
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 large eggs + 1 1/2 tablespoons Baby Brain Organics (if you don’t have BBO, feel free to use another egg).
- 1/2 cup plain greek yogurt (oh, just use full fat. It’s WAY better).
- 1/3 cup apple sauce (I used sweetened, but you can use unsweetened if you prefer)
- 3 tablespoons maple syrup
- 1 cup grated zucchini (about one large zucchini)
- 1 cup grated carrot (about two medium carrots)
- 3/4 cup raisins (optional)
- handful of chocolate chips (optional: if you’re baking these to hand out to little ones while traveling, it might be best to skip the chips. They get pretty melty and schmeary and can make a pretty sticky mess. Otherwise, USE THEM they are so good with the chocolate oh my God.)
1. Preheat oven to 350 degrees.
2. Mix dry ingredients in a large bowl and set aside.
3. In a stand mixer, or a separate bowl with an electric beater, whisk wet ingredients and BBO.
4. Stir in zucchini and carrots. Instead of grating by hand, I used my mini-food processor to speed up the process.
5. Add to dry ingredients along with the raisins, and stir until combined.
6. Grease the muffin tin and fill each cup 3/4 full. If using the chocolate chips, I just add them to the top at this stage instead of stirring into the whole mix.
7. Bake for 15 minutes. They’re done when the tops are nice and puffy and feel a bit spongey. Let them cool in the tin for a couple of minutes then transfer to a wire rack to cool.
If you try this recipe I’d love to hear how they turned out!