CARROT, APPLE AND ZUCCHINI MUFFINS
​2 cups (500 mL) whole wheat flour
4 tsp (20 mL) baking powder
2 tsp (10 mL) cinnamon
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) salt
3/4 cup (175 mL) unsweetened shredded coconut
1/2 cup (125 mL) chopped dried apricots
2/3 cup (150 mL) packed golden brown sugar
1/2 cup (125 mL) canola oil
3 large eggs
1 tsp (5 mL) vanilla
2 cups (500 mL) shredded carrots
1 cup (250 mL) shredded apple
1 cup (250 mL) shredded zucchini
1 1/2 tsp (7 mL) grated orange peel

1. Preheat oven to 375ºF (190ºC).
2. Combine flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a bowl.  Stir in coconut and apricots; set aside.
3. Whisk together brown sugar, oil, eggs and vanilla in a bowl until blended.  Fold in carrots, apple, zucchini and orange peel.
4. Add carrot mixture to flour mixture and stir just until combined.
5. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full.
6. Bake for 20 – 22 minutes or until a cake tester inserted in centres comes out clean.
7. Cool muffins in pans for 5 minutes.
8. Remove from pans and cool on racks.  May be frozen.  Makes 18.

​Nutritional analysis per muffin:
188 calories, 9.8 g fat, 3.5 g protein, 23.7 g carbohydrate, 3.4 g fibre, 206 mg sodium

 
Last updated on July 17, 2018