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Yellow Squash Carrot Muffins

Ingredients:

  • Nonstick cooking spray or melted butter
  • 3/4 cup whole-wheat flour or sprouted flour
  • 3/4 cup unbleached all-purpose flour
  • 1/4 -1/2 cup sugar or sucanat
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-2 teaspoons cinnamon (optional)
  • 2 eggs
  • 1/4 c. vegetable oil or melted butter or coconut oil
  • 1 medium yellow squash, unpeeled and finely grated
  • 1/2 cup shredded carrots

Directions:

  1. Preheat oven to 350 degrees F. Spray a muffin tin with nonstick cooking spray, or grease it with melted butter and set aside.
  2. In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, and optional cinnamon.
  3. In a medium bowl, whisk together the eggs, oil, zucchini, and carrots. Add the wet mixture to the large bowl of dry ingredients and stir to combine well.
  4. Spoon the batter into the muffin cups until about 2/3 full. Bake for about 35 to 40 minutes, until a toothpick inserted in the center of the muffins comes out clean.
This entry is related to the following products. Click on any of them for more information.
Zucchini, Carrot, Summer Squash, Eggs, Butter, Squash, Carrots,
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