Rhubarb, Zucchini, Carrot, Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 1/2 cup whole wheat flour1/2 cup oat flour2Tbls Bob's Red Mill 7 grain cereal with flaxseed1/4 tsp salt1 tsp baking powder1 tsp baking soda1 tsp ground cinnamon1 tsp orange peel2 eggs1/4 cup canola oil1/2 cup unsweetened apple sauce2 6oz cups greek strawberry yogurt 1/2 cup maple syrup1 cups chopped zucchini (drained)1 cup chopped carrots1 cup chopped rhubarb1 cup chopped walnuts
1. Preheat oven to 400 degrees F. Spray or grease or line muffin tins.
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
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
Nutritional Info 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
Member Reviews