These muffins get more moist the next day or so after baking. Put some in the freezer so you have healthy snacks on the go!
You'll get a serving of fruits and veggies in just one of these muffins. It's a good way to get your kids to eat their veggies!
16-18 standard size muffins
1 c. whole-wheat pastry flour
1c. unbleached white flour
3/4 c. evaporated cane juice (organic sugar)
2 c. shredded carrots (3 medium)
1 c. shredded zucchini (1 large)
1 Golden delicious apple, cored and finely chopped
¾ c. golden raisins
¾ c. unsweetened shredded coconut
1 T. cinnamon
2 t. baking soda
½ t. salt
2 t. grated fresh orange peel
1 t. vanilla extract
2 T. unsweetened applesauce
3 large eggs
1 c. safflower oil
Preheat oven to 375. Grease muffin tins or line with paper liners.
Mix all ingredients except for the vanilla, eggs, unsweetened applesauce and oil in a large mixing bowl. Beat vanilla, eggs, unsweetened applesauce and oil in another large bowl. Stir the flour mixture into the egg mixture and mix until incorporated. Spoon ¼ cup of batter into each cup. Bake 20-25 minutes or until a cake tester comes out clean. Serve warm or at room temperature. If you want to do these in mini-muffin tins, they bake for 15 minutes. Makes 48 minis or 18 regular size muffins.
Prairie Health Companion