Breads & Muffins/ Breakfast/ Muffins/ Muffins

Lunchbox Harvest Muffins

Adapted from NY Times Cooking

Lunchbox Harvest Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Ingredients

  • 140 grams (1 1/8 cups) whole-wheat pastry flour
  • 5 grams (1 teaspoon) baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup olive oil (or reduce olive oil and add yogurt)
  • 1 tablespoon honey (I skip this)
  • 70 grams (1/3 cup) packed dark brown sugar (I use 1/3 cup *date paste)
  • 1 small apple, grated, and juices reserved (1/2 cup)
  • ½ cup grated carrots or butternut squash or parsnips
  • ½ cup grated zucchini or beets
  • 55 grams (1/3 cup) raisins
  • 40 grams (1/2 cup) unsweetened shredded coconut
  • 1/2 cup walnuts (my addition)

Instructions

1

Preheat oven to 350 degrees. Grease muffin tins.

2

In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.

3

Place a sieve over the bowl and add the flour, baking soda, cinnamon and salt. Sift into the bowl.

4

Fold in the raisins and coconut.

5

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.

6

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

Notes

*How to make Date Puree (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.

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: