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Snook

Muffins ~ Lunchbox Harvest

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Ingredients

  • Optional:
  • 140 grams (1 1/8 cups) whole-wheat pastry flour
  • 5 grams (1 teaspoon) baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup olive oil
  • 1 tablespoon honey
  • 70 grams (1/3 cup) packed dark brown sugar
  • 1 small apple, grated, and juices reserved (1/2 cup)
  • 1/2 cup grated butternut squash or parsnips
  • 1/2 cup grated zucchini
  • 55 grams (1/3 cup) raisins
  • 40 grams (1/2 cup) unsweetened shredded coconut

Details

Preparation

Step 1


Preheat oven to 350 degrees. Grease mini-muffin tins.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.

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