Lunchbox Harvest Muffins
These diminutive muffins make the rotation at least twice a week in my daughter's lunchbox. Although they are filled with plenty of good-for-you ingredients (whole-wheat flour, olive oil, apple and grated vegetables), they are moist and just sweet enough to ensure that they don’t end up coming back home, which is the sad fate of many a salami sandwich.
Ingredients
- 140grams (1 1/8 cups) whole-wheat pastry flour
- 5grams (1 teaspoon) baking soda
- 1teaspoon ground cinnamon
- 1/4teaspoon salt
- 2large eggs
- 1/2cup olive oil
- 1tablespoon honey
- 70grams (1/3 cup) packed dark brown sugar
- 1small apple, grated, and juices reserved (1/2 cup)
- 1/2cup grated carrots or butternut squash or parsnips
- 1/2cup grated zucchini or beets
- 55grams (1/3 cup) raisins
- 40grams (1/2 cup) unsweetened shredded coconut
Directions
Preheat oven to 350 degrees. Grease mini-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 and juices and grated vegetables.
Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 5 gramsCalories: 79Saturated Fat: 1 gramUnsaturated Fat: 3 gramsSodium: 54 milligramsSugar: 4 gramsFiber: 1 gramCarbohydrate: 9 gramsProtein: 1 gram
Source: https://cooking.nytimes.com/recipes/1015211-lunchbox-harvest-muffins