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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Yogurt Multigrain Muffins Recipe

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This recipe for Zucchini Yogurt Multigrain Muffins is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 cups flour
3/4 cup whole wheat flour (OR Trader Joe’s ground flax seed meal)
3/4 cup oat flour (OR Trader Joe’s 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 Joe’s 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 BBQ’d plain hamburgers. So I can really cram in a lot of nutrition with these muffins!

 

 

 

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