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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Hearty Breakfast Muffins Recipe

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This recipe for Hearty Breakfast Muffins is from Luke & Kayleigh, 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:  
2 carrots, shredded
2 bananas, mashed
1 zucchini (Courgette), shredded
1/4 cup vegetable oil
1/4 cup yogurt
2 eggs
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 cup packed brown sugar
1/2 cup rolled oats
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup dried cherries
1 tsp ground cinnamon
1 tsp salt
1/2 tsp ground ginger
Directions:
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.

2. Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.

3. Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.

4. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes (if they aren't ready keep cooking and check every 5-10 mins, last time i made them they took 45 mins). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

 

 

 

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