recipe: carrot zucchini muffins

Maintaining my quest for healthy things for Makayla (and us)

to eat, and trying to (sneakily) feed MM extra veggies

I tested out this Carrot Zucchini Muffin recipe

that I saw on All Things G&D.

They got rave reviews from the munchin-pie.

She seems to love them and gobbles them down.

I think they are decent and share B's sentiments that

they "definitely taste healthy."

No really, they are pretty good, and are definitely

a good way

to sneak in those extra oranges and greens.

I'm thinking they would be good,

warmed up with a swipe of butter and sprinkle of cinnamon.

Ingredients

1 egg

3/4 c. orange juice

1/2 c. applesauce

1/4 c. sugar

1 c. white flour

1 c. whole wheat flour

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 t. cinnamon

1 c. shredded carrot

1 c. shredded zucchini

1/2 c. raisins

Directions

1. Beat egg in a large bowl.

2. Add orange juice, applesauce, and sugar. Beat well.

3. Sift together dry ingredients.

4. Stir dry ingredients into egg mixture. Mix until moist.

5. Gently fold in shredded carrots, shredded zucchini, and raisins.

6. Spoon into well greased muffin pan, about 2/3 full.

7. Bake at 400 degrees for 20 minutes.

Makes 12 freezer-friendly muffins.

Notes:

1) I baked for about 18 minutes and

the muffins were quite done, so the full

20 minutes may not be needed.

2) I realized, once I started assembling

the ingredients, that the only applesauce

I had was one snack cup of strawberry applesauce.

B had already gone out to get the orange juice for me,

so I had to do a slight substitution there.

3) Next I realized I didn't have raisins but I

had a bag of mixed dried fruit pieces,

so I subbed those in as well.

4) Also, I don't have a box grater so I had to grate

the zucchini with a large micro-plane,

which was only slightly, what shall I say, laborious.

All for the cause...healthy snacks for the sweet 'ems.