This Caribbean potato salad dates back to the 1990s, however it has been updated, rebuilt, and upgraded to a far higher standard. Along with a Russet potato, it also includes a sweet potato, as well as maize, cucumber, and peanuts. If you don’t have canola oil, corn oil will work.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 21 |
| Yield: | 21 muffins |
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 3 eggs
- 2 cups grated zucchini
- 1 cup grated carrots
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup raisins (Optional)
- ½ cup chopped walnuts (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 21 muffin cups or line with paper liners.
- Beat butter, sugar, and eggs in a large bowl with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla.
- Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Add flour mixture to butter mixture; mix until combined. Stir in raisins and walnuts. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes.
- Substitute pumpkin pie spice for the nutmeg if preferred.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 254 mg |
| Sugars | 13 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
It was fairly bland, but edible. I used cranberries and pecans instead of the recommended. I wouldn’t make it again
I’m a veggie person but the boys in this house are not. LOVED these! I followed as directed, including walnuts and raisins. I added 2 tsp Cayenne Pepper to the 21 serving recipe. Perfect! Be careful with 17 minutes…closer to 19 but noticed it depends if you drain/squeeze the zucchini. SOOOO worth it!
Used 1/2 tsp nutmeg and brown sugar instead of white sugar. Husband liked them compared to my other muffins. Batter came out really thick and sticky but still turned out good.
O-MY-GOSH … these muffin are so… delicious ! I made exactly to the recipe and it made 20 perfect size muffins , took 20 min in oven ( was a bit skeptical of the 17 min to begin with ) I agree with the other reviews to add the raisins , even tho not such a huge fan of them , they added a nice sweet flavor that it needed , I also did handful of walnuts . I started out with cutting a muffin in 1/4’s just to taste one and ended up eating the whole thing ! LOL ~
i made some changes to this recipe and it came out amazing! 2 and 1/2 cups flour 1 cup quick oats 1/2 cup brown sugar + 1/2 cup white sugar one large zucchini + one rounded cup of matchstick carrots, blended to a puree in a blender with 1/2 – 3/4 cup of water I used 4 tsp of club house pumpkin pie spice blend instead of the separate spices I did not add nuts or raisins. Everything else was measured the same as original recipe. all i can say is… A-MAZING! and so moist! definitely a keeper!
I used brown sugar instead of white & my cupcakes turned out great…
I needed to use up zucchini and carrots in my fridge and wanted to make them into something my three-year-old would eat. This was perfect. It’s not a very sweet muffin so it definitely needed the raisins. I omitted the walnuts and sprinkled sugar on the tops before they went in the Oven. This made 21 muffins.
8.5.18 Pretty tasty muffins. Would recommend not omitting the optional raisins and walnuts because the raisins add sweetness and the walnuts some crunch. Texture was firm, but moist and tender. Scaled the recipe in half and ended up with 10 smaller-size muffins. sassybyheather, thanks for sharing your recipe.