LUNCHBOX HARVEST MUFFINS

Lunchbox Harvest Muffins image

These diminutive muffins make the rotation at least twice a week in my daughter's lunchbox. Although they are filled with plenty of good-for-you ingredients (whole-wheat flour, olive oil, apple and grated vegetables), they are moist and just sweet enough to ensure that they don't end up coming back home, which is the sad fate of many a salami sandwich.

Provided by Melissa Clark

Categories easy, lunch, quick

Time 35m

Yield About 2 1/2 dozen mini-muffins (or 1 dozen regular muffins)

Number Of Ingredients 13

Previous Next

Ingredients

140 grams (1 1/8 cups) whole-wheat pastry flour
5 grams (1 teaspoon) baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup olive oil
1 tablespoon honey
70 grams (1/3 cup) packed dark brown sugar
1 small apple, grated, and juices reserved (1/2 cup)
1/2 cup grated carrots or butternut squash or parsnips
1/2 cup grated zucchini or beets
55 grams (1/3 cup) raisins
40 grams (1/2 cup) unsweetened shredded coconut

Steps:

Preheat oven to 350 degrees. Grease mini-muffin tins.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 4 grams, TransFat 0 grams