Veggie Harvest Muffins
Yield: about 1 dozen regular muffins, or 2 1/2 dozen mini muffins
Time: 35 minutes
1 1/4 cups whole wheat pastry flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1/3 cup olive oil
1 Tbsp honey
1/3 cup packed brown sugar
1 small apple, grated and juices reserved (1/2 cup)
1/2 cup grated carrots, butternut squash and/or parsnips
1/2 grated zucchini or beets
Optional ingredients: raisins, shredded coconut, cloves, ginger and nuts
Preheat oven to 350 degrees. Grease 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 with juices and grated vegetables.
Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in any nuts, raisins, or coconut.
Fill each muffin cup about 3/4 of the way up, bake for 20-22 minutes for full sized muffins, 15-18 minutes for mini-muffins. They are finished when an inserted toothpick comes out clean.