Carrot Zucchini Muffins with Balsamic Buttercream

So here is what it looks like at our house.

Pizza, pizza.  Crepes, fresh garden peas, otter pops.

Stir fry!  Pizza.  Rice and beans.

I can't say I am walking a tightrope between feeding my family healthy food and treats because there is no middle ground.

We wobble wildly from one end to the other.  A fried egg, a boiled one, a meringue buttercream!  It still has eggs in it.

I'm not sure if I'm raising my children to be good eaters or not, depending on how you understand that phrase.

These muffins are a middle ground.

The crumb is dense and hearty, the frosting is just a light touch of indulgence.

Gather around me children and eat your veggies!

Also!  May I announce the winner of last week's giveaway!  My good friend Mary - you are the best!  Expect your tiny embroidery very soon.  Thanks to those who entered.

Carrot Zucchini Muffins with Balsamic Buttercream

adapted from Beyond the Olive

Makes 12

For the muffins:

3 eggs

3/4 cup olive oil

1 1/2 cups grated carrot

3/4 cup grated zucchini

3/4 cup white flour

3/4 cup whole wheat flour

a teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup brown sugar

For the balsamic buttercream:

2 cups powdered sugar

3 tablespoons butter

1 tablespoon balsamic vinegar

2 tablespoons milk

Preheat oven to 350.  Line a 12-cup muffin pan.

Mix together (by hand is fine) eggs, olive oil, sugar, carrot and zucchini.  In a separate bowl whisk together flours, baking soda, spices and salt.

Dump dry ingredients into wet and beat together until well mixed.  

Fill muffin papers 3/4 cup full.  Bake for 20 - 25 minutes.  Done when toothpick inserted into center comes out clean.