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Spiced Garden Muffins

by on December 12, 2011 in Breads, Muffins December 12, 2011 BreadsMuffins
See post on Amy (Chronicles of a Post-Grad)’s site!
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Level: Easy

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Description

Leftover zucchini and carrots? Turn them into muffins!

Ingredients

  • 1 cup All-purpose Flour
  • ½ cups Whole Wheat Flour
  • 1 cup Brown Sugar
  • 1-½ teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ginger
  • ½ teaspoons Ground Cloves
  • ½ teaspoons Nutmeg
  • 1 whole Egg
  • 1 cup Zucchini, Shredded
  • 1 cup Carrot, Shredded
  • ½ cups Applesauce

Preparation

1. Preheat oven to 375ºF.
2. Combine all your dry ingredients well. In another bowl, combine your wet ingredients well. Gently mix wet into dry.
3. Prepare your muffin tins and evenly divide muffin batter.
4. Bake for 35-40 minutes or until a toothpick comes out dry when stuck into the middle.
5. Let cool completely (they taste best this way!).

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