Garden Vegetable Muffins

My dear friend, Kim, shared this week's recipe, Garden Vegetable Muffins.

Four cups of vegetables in just one dozen muffins?!

It's true.

And, they're delicious.

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup granulated sugar
  • ½ cup brown sugar, lightly packed
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup grated sweet potato (about 1 medium sweet potato)
  • 1 cup grated carrot (about 1 large carrot)
  • 2 cups grated zucchini (about 1 large zucchini)
  • 1 tsp grated lemon OR orange zest
  • 1 Tbsp chia seeds or ground flaxseed
  • ¾ cup chopped walnuts (optional...I knew these would prevent my kids from eating them so I left them out).
  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners and set aside.
  2. In small bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.
  3. In a larger bowl, cream sugars and oil on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla, vegetables, zest, seeds and nuts. Gradually add in the dry ingredients with the mixer on low speed, mixing just until combined. (Overmixing will make your muffins tough).
  4. Divide batter among prepared muffin tins and bake for 22-25 minutes, until golden brown and toothpick comes out clean.
  5. Cool in pans for 10 minutes before removing to rack to cool eaten warm, either fresh or "fresh" out of the microwave.
Serves: 12

Recipe Source

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