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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | Beets | 1 | cup, grated | Carrots, raw | 1 | pear, small (approx 3 per lb) | Shredded, 1 cup | 2 | cups | wheat flour, wholewheat | 2 | eggs | (3) Free Roaming Organic Brown Eggs | 3/4 | teaspoons | vanilla extract | 1/4 | teaspoon | nutmeg, ground | 4 | tablespoons | olive oil, extra virgin | 3/4 | teaspoon | baking soda | 1/4 | teaspoon | cinnamon, ground | 1/2 | teaspoon | salt | 3/4 | cup, unpacked | brown sugar | 1/4 | cup | apple juice | 1/4 | cup | applesauce, unsweentened | 1 | cup (8 fl oz) | Fat Free Greek Yogurt | 1/4 | cup, chopped or diced | Broccoli, raw | 1/4 | cup, chopped | zucchini | 1/4 | cup, mashed | bananas | 1/2 | cup, quartered or chopped | apples, with skin chopped |
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Steps
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Sequence
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Step
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| | 1 | Instructions
1.Preheat oven to 375 degrees F.
2.Mix together dry ingredients in a bowl. Set aside.
3.Mix the sugar, butter, eggs and vanilla in a mixer. Beat well
4.Combine produce, apple juice, and apple sauce in a food processor and pulse until thoroughly mixed.
5.Combine the puree, carrots, and yogurt, into the butter mixture and beat until mixed.
6.Finally, add the dry ingredients and mix just until combined and wet.
7.Scoop the mixture into a prepared muffin pan
8.Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.
These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.
Yields: 36 Mini-Muffins or 20-24 regular-size muffins (You can make regular size muffins, but they turn out better as mini-muffins because they are smaller and take less time to bake) |
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