Recipe Name Garden Muffins Submitted by Guest Recipe Description Lightly sweetened, packed with whole grains and veggies Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 18 Ready In (minutes) 28

Ingredients Amount 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.