Morning Muffins

Submitted by Shannon Holmes

"I made these using ingredients I had on hand. They are good warm with margarine or at room temperature. I am going to try them with different ingredients next time to experiment."

 

• Ready In: 30mins
• Ingredients: 18
• Yields: 6-12 muffins
• Serves: 6-12

ingredients

• 1 cup grated zucchini (or a mix of zucchini and grated carrot)
• 1⁄2 cup applesauce
• 1⁄4 cup raisins
• 1 (14 ounce) can drained mandarin oranges, shredded
• 1 cup flaked cereal, of choice (I used Special K Low Carb)
• 1⁄4 cup oil
• 1⁄2 teaspoon vanilla
• 1⁄3 cup sugar
• 3⁄4 cup whole wheat flour
• 3⁄4 cup all-purpose flour
• 1 teaspoon cinnamon
• 1 dash nutmeg
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 cup chopped walnuts
• 1⁄4 cup soymilk (or more)
• 3 tablespoons flaked coconut

directions

1. Preheat oven to 400°F.
2. Grease 6 large or 12 small muffin cups.
3. Mix zucchini, carrots, raisins, mandarin oranges and cereal in a large bowl and set aside for 5 minutes.
4. Stir in oil and vanilla.
5. In a small bowl, mix sugar, flours, cinnamon, nutmeg, baking powder, baking soda and salt.
6. Add flour mixture to the cereal mixture, fold in nuts.
7. Stir in the soy milk to make the batter not so thick.
8. Divide batter evenly among the muffin cups.
9. Sprinkle with coconut.
10. Bake for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
11. Let cool, covered for about 5 minutes and serve warm with margarine or remove after the 5 minutes and cool to room temperature and store in a paper towel lined Tupperware bowl.
12. Freeze after 1-2 days.