Vegetable Muffins

These might single-handedly save my daughters nutritional life.


Zucchini/Carrot/Whole Wheat/Applesauce Muffins

1 cup unbleached or all-purpose flour
½ cup whole wheat flour
2/3 cup sugar
2 and ½ tsp. baking powder
¼ tsp. salt
¼ tsp. ground ginger
1 egg, beaten
1/4 cup applesauce
1/4 cup oil
1 cup grated zucchini
½ cup grated carrots
½ cup pecans (optional)

Instructions:

1. Preheat the oven to 375 degrees
2. Stir together flour, sugar, baking powder, baking soda, salt, and ginger in a large bowl.
3. Add the beaten egg, applesauce, grated zucchini, and grated carrots in a small bowl and mix well.
4. Combine the flour and liquid mixture and blend till the dry ingredients are moistened but not over mixed.
5. Spray a 9-inch loaf pan or a 12-cup muffin tin with cooking spray and add the batter. (I like to use a ¼ cup measure to quickly and easily scoop out the batter when I make muffins.)
6. Bake about 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Julia chowed down on these!!