Tuesday, February 17, 2015

Summer Squash and Carrot Wheat Muffins


  Servings: 12 muffins


You can use zuchinni 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.

3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1/4 cup canola oil
1 medium summer squash, finely shredded or chopped
1/2 cup carrot, finely shredded or chopped


1. Preheat oven to 350 degrees F.

2. In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, and cinnamon.

3. In a medium bowl, whisk together the eggs, oil, squash, and carrots (carrots and squash should be about 2 cups total volume). Add the wet mixture to the large bowl of dry ingredients and stir to combine well.

4. Divide the batter into 12 muffin cups until about 2/3 full. Bake for about 25 minutes, or until a toothpick inserted in the center of the muffins comes out clean.

Slightly adapted from quietcreekfarmcsa.com

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