I'm kind of in love with Saturdays. I mean really though, who isn't? I got to lay in bed for a solid hour this morning and just play with my kitten.
Life=perfect.
So, school started....blegh. And in an effort to solve those back to school blues, I made you these!
Lately I've been on a muffin kick. What's not to love about portability, heartiness and a million different flavor options?
Right, nothing. Muffins are the ideal breakfast food.
Or anytime food, let's be real here. So because I've been loving muffins, I've been making them ALL the time. Banana-Nut. Lemon Poppyseed. Dark chocolate raspberry. Mmm. SO GOOD.
But these, these take the cake. The first time I made these I knew that I had struck gold. All I can say is, go make them. I don't care what time it is. Midnight? Go for it. These are so worth it.
Super-moist meets delicately sweet in this hearty muffin. And it's got veggies in it. SCORE.
ZUCCHINI-CARROT MUFFINS
makes: 12 muffins
Dry:
2 c. Bob's Red Mill whole wheat flour
1 c. Bob's Red Mill quick cooking oats
3.5 tsp baking powder
3 tbsp raw turbinado sugar
1/3 c. xylitol or stevia (or more turbinado)
pinch of salt
1/2 large zucchini
1-2 medium carrots
Mix dry ingredients well to ensure even distribution.
Wet:
1/2 c. non-fat greek yogurt
1/2 c. no sugar added applesauce
1 c. non-fat milk
1 tbsp molasses
1 tsp vanilla extract
1 tsp almond extract
Mix well.
Preheat oven to 425 degrees.
Mix the dry and wet ingredients until just moistened and no more. Seriously, trust me. Stop yourself.
Evenly distribute the batter among 12 muffin tins. Top with oats, turbinado sugar or both!
Pop in the oven for 5 minutes and then turn down the oven to 375 degrees for an additional 15-18 minutes or until a knife comes out clean.
Remove from muffin tin after a few minutes, as these will be a bit soggy if you let them sit.
EAT. Warm is better for sure.
As my dad would say, "there's a whole salad in here!"
Enjoy your saturday friends!
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