Lunchbox Harvest Muffins

Adapted from NY Times Cooking

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Lunchbox Harvest Muffins

Ingredients

2 large eggs

½ cup olive oil (I use 1/3 cup)

1 tablespoon honey

70 grams (1/3 cup) packed dark brown sugar (or date paste - see notes)

5 grams (1 teaspoon) baking soda

1 small apple, grated (1/2 cup)

½ cup grated carrots

½ cup grated zucchini or beets

55 grams (1/3 cup) raisins (I skip this)

40 grams (1/2 cup) unsweetened shredded coconut

1/2 cup walnuts (I add this)

140 grams (1 1/8 cups) whole-wheat pastry flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

¼ teaspoon salt

Instructions

1

Preheat oven to 350-F (I prefer 375-F). Grease muffin tins or use paper liners.

2

In a large bowl, combine the eggs, olive oil, honey, brown sugar, baking soda, grated apple, raisins, grated vegetables, coconut, and walnuts.

3

Place a sieve over the bowl (or in a separate bowl) add flour, baking powder, cinnamon, and salt. Sift/mix dry ingredients into the bowl.

4

Fill each muffin cup 3/4 of the way up and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean (or with a few crumbs attached).

5

Serve warm with butter. I also like to mix a little honey with softened butter for serving.

Notes

To make date paste (makes more than you will need for this recipe): 1 cup dates, packed • 1/2 cup boiling water • Add boiling water to dates and let soak 10 minutes. Blend in a blender or food processor until smooth. You can add a little more water if needed to make it mix well. Store in the freezer. It will not freeze solid so you can easily take out what you need.

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Lunchbox Harvest Muffins

Adapted from NY Times Cooking