Friday, September 5, 2008
Fruit & Veggie Muffins
Yeah, its Frugal Friday again! I am excited because I get to meet with a new friend who also has a passion for frugal this morning!
This recipe uses the frugal priniciple of making do with what you have using substitutions.
Fruit & Veggie Muffins (adapted from Easy Morning Glory Muffins)
2 1/4 cup flour (I use a combo of whole wheat/pastry flour)
1 cup sugar or substitute (I use half white/half agave nectar)
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 cup raisins, placed in a cup of boiling water for a few minutes
1/4 cup crushed nuts
2 cups shredded carrots
1 cup shredded zucchini
3 tsp. vanilla
1 cup oil or part oil/part applesauce
Preheat oven to 350 degrees F (175 degrees C). Prepare 18 muffin cups.
In a large bowl, mix together flour, sweetener (sugar or equivalent), baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts and zucchini.
In a separate bowl, mix eggs, oil/applesauce, and vanilla. Stir into the carrot/flour mixture, just until moistened. Fill muffins cups about 3/4 full.
Bake for 20+ minutes (mine take about 23 minutes:).