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Tuesday, February 5, 2013

Wholesome zucchini carrot muffins

This year my goal is to make a little extra when I cook so I can use or freeze the extras for later! This would be easy for on the go which I do a lot of. Now that we have three kids aged 4, 2 and one month old!

6 eggs
1 c. vegetable oil
1 c. milk
1/2 c. sugar
1/2 c. brown sugar
2 c. grated zucchini and carrots
2 c. whole white wheat unbleached flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. salt
6 tsp. cinnamon
2 c. old fashioned oats
2 tbsp. vanilla
11/2 c. chopped walnuts

Mix eggs, oil, and sugar. Add zucchini and carrots. Add flour, baking soda, baking powder, salt, and cinnamon. Add to mixture. Stir in oats, vanilla and nuts.
Place 1/4 cup of batter in each lined or greased muffin tin.
Bake in 350 degree oven for 15 minutes.
Remove from pans and cool on racks.
Makes 3 dozen

I consider these very healthy because they contain all food groups in one tasty muffin! Hope you enjoy.

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