- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 133.1
- Total Fat: 6.6 g
- Cholesterol: 15.8 mg
- Sodium: 112.1 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.0 g
- Protein: 4.2 g
Rhubarb, Zucchini, Carrot, MuffinSubmitted by: LNSAKO
IntroductionI wanted a recipe with all wheat flour and no sugar and so experimented with a combination of different recipes. I like it because it is versatile and you can switch up many of the ingredients based on your preference. I wanted a recipe with all wheat flour and no sugar and so experimented with a combination of different recipes. I like it because it is versatile and you can switch up many of the ingredients based on your preference.
1 1/2 cup whole wheat flour
1/2 cup oat flour
2Tbls Bob's Red Mill 7 grain cereal with flaxseed
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp orange peel
1/4 cup canola oil
1/2 cup unsweetened apple sauce
2 6oz cups greek strawberry yogurt
1/2 cup maple syrup
1 cups chopped zucchini (drained)
1 cup chopped carrots
1 cup chopped rhubarb
1 cup chopped walnuts
I have used a flavored applesauces, different kinds of yogurt, sour cream instead of or in combination with the yogurt, tried butter instead of oil, and forgot to put vanilla in the 3rd time I made it and didn't notice a difference. I think this would be good with any fruit combination--banana, apples, peaches or crushed pineapple. (When using a sweeter fruit, I would cut back on the maple syrup or use honey in combination.) The Bob's 7 grain cereal gives the outside of the muffin a little bit of a crispy texture and I put it in all of my muffins.
2. Chop zucchini (and drain if needed), rhubarb, walnuts and carrots.
3. In a bowl, stir together flours, 7 grain cereal, salt, baking soda, baking powder, orange peel and cinnamon. In a separate bowl, beat together eggs, oil, applesauce, yogurt, and maple syrup. Mix the flour mixture into the wet mixture. Fold in zucchini, carrots, rhubarb and nuts.
3. Fill muffin tins 3/4 full and bake for 15 min or until toothpick comes out clean. For bigger muffins you will probably need to bake 18-20 min. Transfer muffins to cooling rack and let cool.
Serving Size: makes 24 medium sized muffins