They often say you are either a cooker or a baker. I am definitely the latter. I love to bake. I like to know I can follow a recipe to the “t” and get the final product without needing to be creative. I also like to have sweet stuff in the house because:
A) It makes my house smell good
B) The Children constantly need healthy snacks
C) I am a recovering sugar addict and appreciate daily sweets, esp in the morning or after a workout.
So I noticed last night that I have an excess of vegetables that will go bad shortly. I had some zucchini, carrots and older apples from last week’s groceries. So I looked up some recipes and altered it to fit my ingredient list and what I instinctively know will work with my taste buds. The result?
A tasty, organic (we’ve been making an effort to buy all organic fruits and flour) and delicious muffin that my boys, hubby and friends (we love to share the joy) LOVE!
2 cups shredded carrot (approx. 2 carrots)
1 cup shredded zucchini (approx. 1 zucchini)
1 cup shredded apples (without the peel, approx 1 large apple)
1/2 cup chopped almonds
2 tsp grated orange peel
2 cups all-purpose flour
1 cup sugar
1 tbsp cinnamon
2 tsp baking soda
1/2 tsp salt
3 eggs beatan
3/4 cup Canola
1 tsp vanilla extract
1. Preheat oven to 375 degrees.
2. Prep all your vegetables and fruits by removing the skin then shredding it. Combine in a bowl with chopped almonds and orange peel.
3. Combine eggs, oil, vanilla, sugar and cinnamon. Add the shredded zucchini, carrots, apples, almonds and orange peel and mix well.
4. Add your dry ingredients to your mixture (flour, baking soda, salt) and mix well.
5. Place in regular muffin tins (or miniature ones like I often use) and put in a 375 degree over for 15-20 minutes (mini muffin pans cook faster). Make sure you can cleanly poke a toothpick or fork through the center of the muffin to ensure it is cooked.
6. Let it sit in the muffin tins for 10 minutes before removing.
Receive my free Recipe Booklet and Core DVD with your pre-order of The No More Excuses Diet Book.