RAINBOW MUFFINS

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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

1 1/2 cups whole wheat flour
1 cup oat bran
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup brown sugar, packed
1 1/2 cups blueberries
1 cup zucchini or 1 cup carrot
1 apple, cored and shredded
1 egg, slightly beaten
1 cup milk
1/4 cup vegetable oil

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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