These are possibly my new favorite muffins. Subtly spiced, a delightfully moist crumb, and full of vegetables. So they’re healthy! Mmmm.
Preheat the oven to 350F.
In a smallish bowl, sift together the first 6 ingredients (flour through salt). In a large bowl or the bowl of a mixer, combine the sugars and the oil. Cream together on medium speed until fluffy. With the mixer (or your arm) on low speed, add in the eggs one at a time, mixing to combine after each. Add in the vanilla, vegetables, nuts and zest and mix to combine. Again with the mixer on low speed, gradually add in the dry ingredients. Mix until just barely combined, scraping down the sides of the bowl once or twice (over-mixing leads to a tough muffin).
Fill prepared muffin (sprayed with cooking spray) cups 2/3 full with batter and bake for 20-25 minutes, or until golden brown on top and a toothpick inserted into a muffin comes out clean. Cool in tins 10 minutes, then remove and continue cooling on a rack. Whatever you do, make sure you eat one before it cools completely. Preferably with something on it that melts.
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I made this recipe because it used exactly the produce I needed to use up, I’m making it again now because my family gobbled up the whole batch in less than 12 hours! This was a great way to sneak veggies into my kids! I also like that you shred the sweet potato because most recipes call for baked sweet potatoes and this saved me a step!
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bergmaedel on 8.19.2010
I actually cut out the cup of all-purpose flour and used wheat bran flakes instead, and they were delicious and that much more healthy! I wish I knew of a way to cut back on the sugar, though. My husband wasn’t too pleased with even a cup of sugar in them.