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Healthy Zucchini-Carrot Breakfast Muffins

September 8, 2006
By Kathie and Angela Beatty of Altoona
1 egg

1/2 cup raw honey

2 cups freshly grated zucchini

1 cup freshly grated carrots

1/3 cup extra virgin olive oil

6 ounces (11/4 cups) 100 percent stone-ground whole wheat flour

43/4 ounces (1 cup) rolled oats

1/4 cup finely chopped walnuts

2 tablespoons ground flax seed

2 teaspoons pure vanilla extract

1/2 teaspoon sea salt

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1 teaspoon lecithin (granules or liquid)

1 teaspoon baking soda

11/2 teaspoon aluminum-free baking powder

Mix first 16 ingredients together in electric mixer for approximately 3 minutes until well blended. Add baking soda and baking powder; mix approximately 1 minute longer. Spoon into muffin pans and bake in oven at 325 to 350 degrees Fahrenheit for 20 to 25 minutes until cake tester comes out clean.

Optional variation: Sprinkle top of muffins with grated coconut before baking.
 
 

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