"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Zucchini Yogurt Multigrain Muffins Recipe

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This recipe for Zucchini Yogurt Multigrain Muffins, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cash and Lana Connelly
Added: Monday, October 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups flour
3/4 cup whole wheat flour (OR Trader Joes ground flax seed meal)
3/4 cup oat flour (OR Trader Joes oat bran)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2-1/2 tsp cinnamon
1/4 tsp nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce (OR 1 Fuji apple, chopped)
1 cup plain yogurt (OR Trader Joes vanilla)
1 cup white sugar
3/4 cup honey
2 tsp vanilla extract
1 cup zucchini, shredded
1 cup carrots, shredded
1/2 cup pecans, chopped (optional)
1/2 cup raisins (optional)

Directions:
Directions:
Preheat oven to 400. Lightly grease 24 muffin cups. Sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted into the center of a muffin comes out clean. Cool 10 minutes before transferring to a wire rack to cool completely.

Personal Notes:
Personal Notes:
Cash is such a picky eater except for BBQd plain hamburgers. So I can really cram in a lot of nutrition with these muffins!

 

 

 

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