Thursday, April 16, 2009

Garden Harvest Muffins

I found this recipe in Cooking Light and ripped it out right away. I love zucchini bread, and JJ loves carrot cake, so this bread seemed to be perfect for us. As I read through it, I noticed it also had apples, which we both love. The best part is the moisture from the fruit and veggies adds so much moisture that you barely need any oil.
The original recipe is written for a loaf cake, but I made it into muffins. They are super moist, full of flavor, and contain SuperFoods Apple and Cinnamon!

from Cooking Light

4.5 ounces all-purpose flour (1 cup)
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated peeled Granny Smith apple (about 1 medium)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Cooking spray

Preheat oven to 350°.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk.
Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well.
Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk.
Add egg mixture to flour mixture, stirring just until combined.
Spoon batter into 12 muffin cups lined with papers, coated with cooking spray.
Bake at 350° for 22 minutes or until a wooden pick inserted in the center comes out clean.
Cool 10 minutes in pan on a wire rack; remove from pan.
Cool completely on wire rack before slicing.


Sammy Sue said...

Those look great! I'll have to give them a try. Sounds tasty!

Joanne said...

Not to mention they also contain superfoods zucchini and walnuts! These are just hyper-super-really-very-much-charged with goodness.

Jenn said...

I'm totally making these this weekend.

Debbie said...

They look great. What a nice mid afternoon snack!

Colin's Mom said...

I'm glad to hear of someone who's tried these. I spotted them and added them to my list too when I saw them in CL. Muffins are a great idea - much more portable!

Elyse said...

Oh wow, these must be the moistest muffins EVER. Carrots, zucchini, AND apples? Incredible. And I love that the buttermilk probably makes them so tender. What a great muffin!

Kelly said...

Does anyone know how many calories are in these?

Joelen said...

What a great muffin recipe! Even better is that it's healthy too :)

Anonymous said...

I substituted apple sauce for the canola oil and they turned out great!

Samantha said...

Instead of buttermilk, can i use regular milk?