Muffins ~ Lunchbox Harvest

Muffins ~ Lunchbox Harvest
Muffins ~ Lunchbox Harvest

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Optional:

  • 55

    grams (1/3 cup) raisins

  • 40

    grams (1/2 cup) unsweetened shredded coconut

Directions

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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