Rhubarb, Zucchini, Carrot, Muffin

Rhubarb, Zucchini, Carrot, Muffin
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Nutritional Info
  • 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

View full nutritional breakdown of Rhubarb, Zucchini, Carrot, Muffin calories by ingredient
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Introduction

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. 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.
Number of Servings: 24

Ingredients

    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
    2 eggs
    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




Tips

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.


Directions

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

TAGS:  Snacks |

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