Veggie muffins!

Veggie muffins

I call these veggie muffins because you use lots of different kinds of veggies to make a variety of muffins. Whenever my son is assigned 'snack' at preschool I always make these with whatever we have an overabundance of in the house. So far I've used carrots, zucchini, butternut squash, apples and garnet yams. This recipe uses so much fruit and vegetables, that you can mix different items together. I also use brown sugar for a richer flavor.

4 cups grated veggies

2 cups AP flour
1 cup sugar
1 T ground cinnamon
1 t ground cloves
1/2 t ground ginger
1/2 t ground nutmeg
2 t baking soda
3/4 t kosher salt

3 eggs
3/4 c oil
1T vanilla
1 t lemon zest

Optional:
1/2 cup nuts and/or
1/2 cup raisins and/or
1/2 cup chocolate chips and/or

Optional Streusel topping:
1/2 cup old fashioned oats
1/2 cup brown sugar
1/4 cup (1/2 stick) unsalted butter
1/2 t kosher salt

Mix oats, sugar and salt. Melt butter and mix into oats. Top each muffin with about 1/2 T of the streusel just before baking.



Directions:
Whisk dry ingredients together, set aside. In a separate bowl, lightly beat eggs and add oil and vanilla. Fold the veggies into the dry ingredients until well coated, then fold in the wet ingredients. Add about 2 oz to muffin cups lined with paper that is lightly sprayed with pan spray. Bake about 20 minutes at 375 F.

***Make this recipe gluten free by substituting AP GF flour like Bob's Red Mill and 2 t xanthan gum. Make the streusel with margarine for a dairy free recipe. You can also substitute the sugar in both the muffin recipe and the streusel with Brown sugar Splenda for baking for a reduced sugar recipe.