Tuesday, February 17, 2015

Summer Squash and Carrot Wheat Muffins

You can use zucchini or yellow squash in this recipe, both are great. and you can omit the carrot if you don't have any on hand. This is a fairly healthy recipe that tastes moist and delicious. I cannot even tell they have wheat flour in them. This is my new go to recipe and lately I've been making them almost every week. I have even frozen 2 cup quantities of shredded squash and carrot so that I can quickly whip up a batch.
Servings: 10-12 muffins

2 cups shredded zucchini (or 1.5 cups if using carrots)
1/2 cup carrot, finely shredded (optional)
2 eggs
1/4 cup canola oil
1/2 cup sugar
1/2 teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

3/4 cup white flour
3/4 cup whole wheat flour

*additional water if needed

1. Preheat oven to 400 degrees F.

2. In a large bowl combine zucchini, oil, eggs, sugar, cinnamon, salt, baking powder, and baking soda.

3. Sprinkle flours evenly over the top and stir with a long fork until well combined.

3.Depending on how much water the zucchini releases, you may need to add some additional water if your batter is too dry.

4. Divide the batter into 10-12 muffin cups until about 2/3 full. Bake for about 20-25 minutes, or until golden brown on top and a toothpick inserted in the center of the muffins comes out clean.

Slightly adapted from quietcreekfarmcsa.com

Nutrition Facts
Servings: 10
Amount per serving
% Daily Value*
Total Fat 6.7g9%
Saturated Fat 0.7g3%
Cholesterol 33mg11%
Sodium 194mg8%
Total Carbohydrate 26.7g10%
Dietary Fiber 1.8g6%
Total Sugars 10.5g
Protein 4g