Peter Rabbit’s Carrot-Zucchini Muffins! Inspired by Beatrix Potter The Complete Tales, these muffins are sure to please everybunny with the addition of carrot, zucchini, apple and coconut!
I’m joining The Novel Bakers
for Beatrix Potter (and Bunny!) Week.
I’m embracing my inner 5-year-old with Beatrix Potter The Complete Tales, beautifully reissued and the complete and unabridged collection of all 23 of Beatrix Potter’s Tales with all their original illustrations. It would make a wonderful baby shower gift or keepsake volume to share with your grandchildren!
If you need a refresher course like I did, the stories are arranged in the order in which they were first published so they may be read in their proper sequence. A special section at the end of this volume contains four additional works by Beatrix Potter that were not published during her lifetime.
Beatrix Potter’s tales were often connected with real places, people, or animals, so each story includes a brief introductory note about its history. The story of Peter Rabbit in Mr. McGregor’s garden first appeared in a picture letter Beatrix Potter wrote to the young son of her former governess in 1893. Encouraged by her success in having some greetings card designs published, Beatrix remembered the letter seven years later and expanded into a little picture book, with black and white illustrations. After being rejected by several publishers, Beatrix had it printed herself to give to family and friends. Frederick Warne agreed to publish the tale if she agreed to supply color photos and the book appeared in 1903 and was an instant success.
For a little novel baking fun,
I adapted a recipe for Carrot-Zucchini Muffins,
sure to please everybunny with the addition
of carrot, zucchini, apple and coconut,
including naughty and hungry rabbits :)
And I found Peter Rabbit Cupcake Holders
with a little wheelbarrow for
muffin or cupcake toting fun :)
Peter Rabbit’s Carrot Zucchini Muffins,
adapted from Taste of Home
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling MAKES: 18 muffins
2 cups shredded carrot
1 cup shredded zucchini
1 cup peeled shredded apple
3/4 cup flaked coconut
1/2 cup chopped walnuts
2 teaspoons orange zest
2 cups all-purpose flour
1 cup sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup canola oil (I used a combination of unsweetened apple sauce and canola oil to make 3/4 cup)
1 teaspoon vanilla extract
Gently toss together carrot, zucchini, apple, coconut, walnuts and orange zest; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick).
Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.
These are wonderfully moist and a great muffin for breakfast!
I’m joining The Novel Bakers
for Beatrix Potter Week. . .