RAINBOW MUFFINS
These colorful and nutrient-dense muffins impress even the pickiest eater. With very little added sugar, you can feel good about the natural sweetness coming from fresh produce. Be super organized and make a double batch each week to get you through school lunches and after school activities - I found this recipe in our local newspaper.
Provided by Chef mariajane
Categories Quick Breads
Time 15m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, oat bran, baking soda, baking powder, cinnamon and sugar; mix well.
- Add blueberries, zucchini, apple, egg, milk and oil; stir until just combined.
- Divide evenly among greased or paper-lined muffin cups.
- Bake in a 400F oven for 15-18 minutes, or until tops are just firm to touch.
Nutrition Facts : Calories 173.5, Fat 6.7, SaturatedFat 1.4, Cholesterol 18.4, Sodium 154.5, Carbohydrate 28.3, Fiber 3.8, Sugar 9.8, Protein 4.8
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