Thursday, August 2, 2012

Zucchini Carrot Muffins

1/2 c. full fat milk
2 tbs. canola oil
2 tbs. honey
1 egg
1/2 c. sugar
1 c. whole wheat flour
2/3 c. all purpose flour
1 tsp. cinnamon
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tbs. ground flaxseed
1/2 tsp. allspice
1 1/3 c. grated zucchini
1/2 c. grated carrot
1/2 c. chopped walnuts

1 tbs. sugar
1/4 tsp. cinnamon


Grease and flour 12 muffin cups. Heat oven to 400°F.

In a mixing bowl, beat the oil with the egg, honey, milk, and sugar.

In a separate bowl, combine the flours, cinnamon, baking powder, baking soda, salt, flaxseed, and allspice. Add to the wet ingredients, stirring until blended. Fold in the zucchini, carrot, and walnuts.

Fill muffin cups about 3/4 full. Sprinkle the tops with cinnamon sugar. Bake for 15 minutes.


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