Description
Zucchini and Carrot Breakfast Muffins
Scale
Ingredients
Dry ingredients
- 2 cups whole wheat flour
- 3/4 cup packed dark brown sugar
- 1/4 cup ground flaxseed
- 1/4 cup unsalted raw pumpkin seeds
- 1/4 cup currants (optional)
- 2 tablespoons natural wheat germ
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda (only if using buttermilk)
- 2 teaspoons cinnamon
Wet ingredients
- 1 cup skim milk (or buttermilk)
- 1/2 cup canola oil
- 2 large eggs
- 1 cup finely grated zucchini (see note)
- 1 cup finely grated carrot (see note)
- 1/2 cup finely chopped apple, peel on (or finely grated if you’re on a grating roll and too lazy to get out a knife like I was)
- 1 tablespoon vanilla (optional) newline
Instructions
- Oven to 375°F. Line and a muffin tin with 12 large paper muffin liners.
- In large bowl, whisk together all the dry ingredients. Three
- In medium bowl, Whisk together all the wet ingredients.
- Pour wet ingredients into the dry ingredients and stir just to combine.
- Using a large ice cream scoop, scoop the mixture equally into the muffin liners big for 25 to 30 minutes or until a cake tester inserted into the centre of them often comes out clean.
- Allow to cool slightly on a cooling rack for five minutes. Remove muffins from the pan and continue cooling before before storing.
- Can be stored in a covered container for 2 to 3 days or frozen for up to three months.
Notes
Grating Vegetables — When grating the zucchini and carrot, you need to choose the finest grate on your hand-held grater or food processor.
This recipe is (loosely) excerpted with permission from Homegrown: Celebrating the Canadian Foods We Grow, Raise and Produce with 160 Recipes by Mairlyn Smith (Whitecap ©2015)