Today something from Nicole’s kitchen. She has been
isolating at home with her family and tried out this recipe not too long ago so
take a look and try it for one of your daily breakfasts or for a nice snack.
Zucchini Carrot Muffins
You will need...
2 cups of flour
¾ cups of packed dark brown sugar
½ cups of large flake oats
¼ cup of ground flaxseed
¼ cup of raw and unsalted pumpkin seeds
¼ cup of currents (optional; Nicole used Craisins)
2 tbsp. of natural wheat germ
2 tsp. of baking powder
2 tsp. of cinnamon
1 cup of skim milk
½ cup of canola oil
2 eggs
1 cup of finely grated zucchini
1 cup of finely grated carrot
½ cup of finely chopped apple with the skin on
How to...
Preheat the oven to 375 degrees and line a 12 cup muffin
pan.
Whisk all of the dry ingredients in a large bowl.
Now in a medium bowl, whisk all the wet ingredients
together.
Pour the wet ingredients into the dry and stir just to combine.
Use an ice cream scoop to divide the batter between the 12
muffin cups.
Bake for 25-30 minutes.
Allow to cool in the pan for at least 5 minutes; then cool
on a rack before storing.
Nicole was busy with her brand new baby while she was baking
these so we only have a finished product photo but the rest of the steps are
pretty typical with any muffin recipe that you will make.
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