I've told this story on here before but it never fails to make me giggle so I'm retelling.

When Bestie and I were in college (we were roomies), we liked to cook and bake and host dinner parties.  Instead of keg parties (we tried hosting one and hid in my room until it was over.  not our scene.).  We made muffins A LOT.  Like a few times a week. 

So one late night while taking a study break to bake muffins, Bestie and I were deep in conversation.  And one of us said something to the effect of "we should invent a new food and call it muffin cakes.  It would be like cakes but in the shape of muffins!"  The other one proclaimed this to be the most brilliant idea ever!  Muffin cakes.  Muffin cakes!!  Cakes in the shape of muffins.  Little tiny cakes make in a muffin tin- so genius.

I don't remember who said which part of that conversation and it doesn't matter.  Because we were equally excited about the world's most brilliant invention of muffin cakes.

Until we realized...it sort of totally very much already existed.

Cupcakes. 

Dammit!  Someone already had our genius idea.  Sad face.  Big blonde moment.

But this past weekend when I tried out a new recipe that I saw Giada make, I thought of this exact moment with Bestie.  So B, this one's for you.  I present....MUFFIN CAKES!  They are really yummy, if I do say so myself.  Gluten and refined sugar free, too.




Carrot Zucchini Mini Muffin Cakes

Ingredients:
1 cup almond flour

1/4 cup brown rice flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/3 cup grapeseed oil
1/3 cup maple syrup
1 large egg, at room temperature
1/2 cup grated carrots (from1 medium peeled carrot)
1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
1/2 cup raisins

Frosting (optional):
1 cup cream cheese, at room temperature (about 8 ounces)
1 1/2 tablespoons honey

Directions:
*For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.


*In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.

*In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.

*Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.

*For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.  Spread on with a knife or use a zip top baggie, cut tip off and pipe on top.