Sunday, April 19, 2009
Garden Harvest Muffins
I saw these muffins on Ashlee's blog last week and immediately knew I had to make them this weekend. They are everything I need to continue on my quest for a healthier lifestyle and dropping a few pounds. I look forward to freezing these for future breakfasts. Thanks Ashlee for posting them! I did make a couple changes to them so here's my revised recipe.
4.5 ounces whole wheat flour flour (1 cup)
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 cup grated peeled Granny Smith apple (about 1 medium)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini
1/4 cup raisins
1/4 cup canola oil
1/4 cup 1% organic milk
2 large eggs
Preheat oven to 350°.
If you have a scale, weigh the flour as it makes for a more exact measurement. If not, lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk.
Add grated apple, grated carrot, shredded zucchini, and raisins to flour mixture; toss well.
Combine canola oil, milk, and eggs in a small bowl, stirring with a whisk.
Add egg mixture to flour mixture, stirring just until combined.
Spoon batter into 12 muffin tin coated with cooking spray.
Bake at 350° for 18 minutes or until a wooden pick inserted in the center comes out clean.
Cool 10 minutes in pan on a wire rack; remove from pan.
Cool completely on wire rack before storing or freezing.
I'm also submitting these to April's Tasty Tools Blogging Event featuring muffin pans at Joelen's Culinary Adventures