Sunrise Zucchini Bran Muffins with Madagascan Honey

Ingredients

  • 1 1/2 cups firmly packed dark brown sugar
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup unprocessed wheat bran
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, beaten
  • 3/4 cup grape seed oil
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
    Buy Now
  • 1 teaspoon Nielsen-Massey Pure Orange Extract
    Buy Now
  • 1 1/2 cups lightly packed unpeeled shredded zucchini
  • 1/2 cup finely shredded carrot
  • 1/2 cup raisins
  • 1/3 cup raw sunflower seeds
  • 2 teaspoons lemon zest (about 2 lemons)
  • 1 1/2 tablespoons coarse sugar

Madagascan Honey

  • 1 cup honey
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Directions

Place oven rack in center of oven and preheat to 350 degrees F. Line two standard muffin tins with paper liners; set aside.
In a large bowl, add sugar, flours, bran, cinnamon, baking powder and salt; whisk until blended. Add eggs, oil, vanilla and orange extracts; stir until just combined. Add zucchini, carrot, raisins, sunflower seeds and lemon zest; stir to combine.
Evenly spoon batter into lined cups, filling each cup three-quarters full. Bake one cupcake tin at a time until done, about 18-20 minutes. Sprinkle 1/4 teaspoon of coarse sugar on the top of each muffin after baking. Cool on a wire rack.

Madagascan Honey

In a small bowl, whisk together honey and vanilla extract; set aside. Serve with Sunrise Zucchini Bran Muffins.

Makes 1 cup

  • 300 g firmly packed dark brown sugar
  • 160 g unbleached all-purpose flour
  • 65 g whole wheat flour
  • 32 g unprocessed wheat bran
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, beaten
  • 180 ml grape seed oil
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
    Buy Now
  • 1 teaspoon Nielsen-Massey Pure Orange Extract
    Buy Now
  • 230 g lightly packed unpeeled shredded zucchini
  • 25 g finely shredded carrot
  • 90 g raisins
  • 47 g raw sunflower seeds
  • 2 teaspoons lemon zest (about 2 lemons)
  • 1 1/2 tablespoons coarse sugar

Madagascan Honey

  • 240 ml honey
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Directions

Place oven rack in center of oven and preheat to 180 degrees C. Line two standard muffin tins with paper liners; set aside.

In a large bowl, add sugar, flours, bran, cinnamon, baking powder and salt; whisk until blended. Add eggs, oil, vanilla and orange extracts; stir until just combined. Add zucchini, carrot, raisins, sunflower seeds and lemon zest; stir to combine.

Evenly spoon batter into lined cups, filling each cup three-quarters full. Bake one cupcake tin at a time until done, about 18-20 minutes. Sprinkle 1/4 teaspoon of coarse sugar on the top of each muffin after baking. Cool on a wire rack.

Madagascan Honey

In a small bowl, whisk together honey and vanilla extract; set aside. Serve with Sunrise Zucchini Bran Muffins.

Makes 240 ml

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    20 mincook

  • Nielsen-Massey yield icon

    1/2dozen

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Pure Orange Extract 4oz

Pure Orange Extract