Lunchbox Harvest Muffins


Adapted from NY Times Cooking

Delicious, tender muffins, packed with wholesome ingredients and relatively low in sugar.

Ingredients

  • 140 grams (1 1/8 cups) whole-wheat pastry flour
  • 5 grams (1 teaspoon) baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup olive oil (or reduce olive oil and add yogurt)
  • 1 tablespoon honey
  • 70 grams (1/3 cup) packed dark brown sugar
  • 1 small apple, grated, and juices reserved (1/2 cup)
  • ½ cup grated carrots or butternut squash or parsnips
  • ½ cup grated zucchini or beets
  • 55 grams (1/3 cup) raisins
  • 40 grams (1/2 cup) unsweetened shredded coconut
  • 1/2 cup walnuts

Directions

  1. Preheat oven to 350 degrees. Grease muffin tins.
  2. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
  3. Place a sieve over the bowl and add the flour, baking soda, cinnamon and salt. Sift into the bowl.
  4. Fold in the raisins and coconut.
  5. 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.
  6. Serve warm with butter. I also like to mix a little honey with softened butter for serving.

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