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
Cooking spray

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


Colleen said...

I always feel so healthy eating muffins like these - they look great!

Joelen said...

This looks delicious and I love how healthy these are!

Elizabeth said...

I made similar muffins not too long ago. The shredded apple looks like it would be a great addition!