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Recipes - Garden Muffins

Recipe Name

Garden Muffins

Submitted by

Guest

Recipe Description

Lightly sweetened, packed with whole grains and veggies

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	18	Ready In (minutes)	28

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Ingredients
Amt.	Measure	Ingredient



1 1/2	cup	whole wheat cake flour
1/2	cups	dry, rolled oats
2	teaspoons	baking powder
1/4	teaspoon	salt
1	teaspoon	cinnamon, ground
1/2	cup	applesauce, unsweetened
1/4	cup (8 fl oz)	Agave syrup
1/4	cup	oil, canola
1	cup, chopped	zucchini, grated with skins
1/2	cup, grated	Carrots, raw
3/4	cup	almond milk, unsweetened
1/4	cup	cherries, dried

Steps

Sequence	Step

1	In a large mixing bowl, combine flour, oats, baking powder, salt and cinnamon. In another large bowl, combine applesauce, maple syrup/agave and oil. Add zucchini and carrots and then stir in milk. Add wet ingredients to dry ingredients, then stir in dried cherries and mix until well-combined.
2	Spoon batter into lightly greased muffin cups, filling each cup until almost full. Bake at 375 degrees for 18-20 minutes for regular size muffins or 25-30 minutes for jumbo, until muffins are lightly golden and toothpick comes out clean. Let muffins cool in the pan for 5 minutes, then remove from pan and cool on a cooling rack. Store leftover muffins covered at room temperature. Makes about 12 regular-sized muffins.

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