Apr 162014

There’s a Veggie in my Muffin


Some muffins are nothing more than sugar and starch and empty calories, but other muffins can be a delicious meal or hearty snack to go! These “It’s a Good Morning Muffins” are packed with fruit, vegetables and nuts and are so yummy we dare you to eat just one. Bake on a Sunday and you’ve made breakfast for the week. (They even freeze well!)

Skill: Easy to Intermediate
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: grating, measuring, checking for doneness


It’s a Good Morning Muffins
Total Time: 1 hr
Prep: 20 min.
Cook: 35 min
Cooling: 5 min.
Yield:1 dozen muffins

Ingredients
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup grated carrots
1 cup grated parsnips (or 2 cups carrots if you don’t have parsnip)
1/4 cup golden raisins
1/4 cup dark raisins (or 1/2 cup of either raisins)
1/2 cup chopped pecans (or walnuts)
1/2 cup shredded coconut
1 Granny Smith apple, peeled, cored and chopped
2 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Directions

  1. Position rack in center of oven and preheat the oven to 350 degrees F.
  2. Put muffin cups into muffin pans to make 12 muffins.
  3. Sift the flour, sugar, baking soda, cinnamon, and salt into a large mixing bowl.
  4. Stir in the carrots, parsnips, raisins, pecans, coconut, and apple.
  5. In another medium -sized bowl, combine the eggs, vegetable oil, and vanilla extract.
  6. Whisk until smooth.
  7. Add the wet mixture to the flour mixture and stir until the batter is just blended.
  8. Spoon equal amounts of the batter into the wells.
  9. Bake until the muffins spring back to the touch and are golden brown, about 30-35 minutes.
  10. Using oven mitts or pot holders, carefully remove the muffins from the oven and transfer to a wire rack to cool for 5 minutes.
  11. Remove the muffins from the muffin pan and set aside to cool completely.

Our recipe was adapted from a recipe by Emeril Lagasse –

If your clan’s not going to devour these in one sitting, (hey, we’ve seen it happen,) here are tips for storing muffins longer.

Laura

A mother of three grown children, she still finds she cooks for five when making dinner. She loves her antique home, but is thrilled her kitchen has a few modern touches and has been known to fit entire girl scout troops around the island for cooking baking parties. When Laura’s not blogging about food and creating new recipes she can usually be found teaching preschool or texting her kids to call home.

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