Tag: from the garden

Time to see what’s left in the garden! On my peruse through I decided to gather some carrots and a zucchini. With a little bit of everything that reminds me of fall, I bring you Harvest Muffins! I put my adjustments for altitude in parenthesis 🥰 enjoy!

• 1 ¹/₂ cups whole wheat flour (add 2 tbsp)
• 1 cup sugar (subtract 2 tbsp.)
• ¹/₂ cup oats
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda (subtract ¹/₂ tsp.)
• ¹/₂ teaspoon salt
• 2 medium (2 cups) apples, peeled, cored, cut into 1/4-inch pieces
• 1 cup carrots, grated
• ¹/₂ cup zucchini, grated
• ³/₄ cups dried cherries and raisins, coarsely chopped
• ¹/₂ cup chopped pumpkin seeds and almonds
• 3 eggs
• ¹/₂ cup butter, melted
• ¹/₂ cup unsweetened applesauce (add 3 tbsp)
• 2 teaspoons vanilla 

Directions

1. Heat oven to 350°F. Place paper baking cups into muffin pan cups or grease muffin pan cups; set aside.
2. Combine flour, sugar, oats, cinnamon, baking soda and salt in bowl.
3. Whisk eggs in bowl. Stir in melted butter, applesauce and vanilla. Add flour mixture to egg mixture; stir until just moistened. Add apples, carrots, dried cherries and nuts; stir until well mixed.
4. Spoon batter evenly into prepared muffin pan cups.
5. Bake 18-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan. Serve warm or at room temperature.