Honestly, I really do post something healthy-ish once in awhile! It's just been...awhile. But these have 4 cups of shredded veggies, and if you do the math (stay with me), that's 12 muffins, which means 1/3 cup of veggies in each muffin! Healthy! Wheat flour, flax seed - healthy(-ish)!My 6-year-old said that even though they have vegetables and "look a little bit gross", they "taste like sugar", which is her stamp of approval.
And listen to this. There were genuine tears when these were gone, and begging for me to make more. That almost never happens, even with the most delicious desserts! So I pulled out my last zucchini and the bag of carrots and whipped up another batch. And then a few days later, more begging! Are you kidding? I will make these for the kids ANYTIME they want. So stow this away for the summer's bounty, or better yet, share some with me so we can all have lots and lots of muffins.
*Bummer about the pictures - they were either too golden with sunshine or too blue in the shadows and I was too lazy to get my light out. You get the gist.
1. Preheat oven to 375°F; Line 12 cups of a standard muffin tin with papers, or grease each cup.
2. Whisk together the sugar, oil, salt and eggs.
3. Add the zucchini, carrots, dried fruit (or cinnamon chips) and nuts.
4. Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir till just combined.
5. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them in the oven. Sprinkle each with coarse sugar, if desired (it makes a nice crunchy top.)
6. Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean.
7. Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool completely. Makes 12 muffins
Recipe from the King Arthur Flour website
1 comment:
yum
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