I like making my own muffins for a variety of reasons:
A) they make an easy on-the-go snack
B) they are easy to freeze
C) they are good vehicle for fruits and veggies
D) my kids eat them
E) I’ll stop now (let me know your Es in the comments)
This recipe comes from Erin at 5 Dollar Dinners. I usually make banana muffins but decided to go veggie and recently tried zucchini and butternut squash. They were yummy.
This time making them I experimented a bit. With the zucchini muffins I used all whole wheat flour but for the squash I used half white and half wheat. I think the half and half ones turned out better because they were a bit more moist.
I also cut back a little on the sugar and added some flax meal. I left some room at the top of third cup of sugar and filled it in with flax meal. That is optional of course.
These are great to get creative with. Enjoy!
Servings: 11-12 muffins
-1 cup flour (1/2 cup whole and 1/2 cup white)
-3 T canola oil (to double the recipe try 3 Tbsp applesauce and 3 Tbsp canola oil)
-1/3 cup sugar (replace some with flax meal – optional)
-1/2 teaspoon baking soda
-1 teaspoon baking powder
-1 teaspoon cinnamon
-1 cup mashed or grated fruit or veggie (mashed banana, grated apple, peeled and grated zucchini or carrots, steamed butternut squash or any other fruit or veggie)
-1/2 cup chopped nuts (optional)
-Preheat oven to 350. In a bowl, combine eggs, oil, sugar and mashed fruit or veggie. Mix well. Add flour, baking soda, baking powder and cinnamon. Mix until it forms into batter. Can use hand mixer beaters. Add nuts if you like.
-Mini muffins: Bake 8-10 minutes. Regular muffins: Bake 15-20 minutes. Tops will turn golden.