Recipe Name Mixed Veggies Muffins Submitted by marieannick Recipe Description Quantity 24 Quantity Unit muffins Prep Time (minutes) 20 Cook Time (minutes) 20 Ready In (minutes) 40

Ingredients Amount Measure 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 Steps Sequence Step 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)