Thursday, July 26, 2012

Carrot Zucchini Oat Muffins

3 cups wheat or white flour (or mix of both)
2 cup Coach's oatmeal (or regular oatmeal)
1 3/4 cup sugar
1/4 cup honey
4 teaspoons baking soda
1 1/2 or 2 cups shredded carrots
1 1/2 or 2 cups shredded zucchini
2 teaspoon vanilla
1 cup skim milk
2 eggs
4 tablespoons Canola oil

Frosting: (I don't measure, I just guess on quantities until I get the texture and taste I like)
Cream Cheese
Greek Yogurt
Powdered Sugar

 1 Preheat oven to 350.
2 Mix all wet ingredients including veggies and oats in a bowl and let sit for a while.
3 Add all dry ingredients.
4 Spray a 12 hole muffin pan with cooking spray.
5 Fill muffins 3/4 full and place in oven for 12-13 minutes or until not gooey.

They aren't a super sweet muffin so if you want more sweetness, add more sugar or I may try adding some applesauce next time.  Makes about 24 muffins.

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