These muffins have become a favorite of almost everyone in the family. I love the texture and taste but even more I love that these muffins are healthy and not full of junk! I use the pulp from the juicer for the kale/spinach/carrot. If they mix up a little dry I add some milk since the juicer takes most of the moisture out of the pulp.
1 1⁄2 c flour (unbleached white, whole wheat, or spelt/rice combo)
1 t (each) baking soda, baking powder and vanilla
1⁄2 t (each) salt, cinnamon and nutmeg
1⁄3 c honey
1⁄2 c sour milk or lowfat yogurt (plain or vanilla)
1⁄3 c canola oil*
1 1⁄2 c grated or finely processed cored apples and/or carrots
1 c finely chopped kale or raw dark leafy greens (chard, collard greens)
1⁄2 c any dried, unsweetened chopped fruit and/or chopped nuts**
Preheat oven to 400.
In a mixing bowl, combine flour, baking soda and powder, salt and spices.
In another bowl, mix honey, vanilla, egg, yogurt, apples/carrots, kale, dried fruit/nuts. Add wet ingredients to dry ingredients, stirring just until moistened. Fill 12 greased muffin cups 2/3 full. Bake in preheated oven for 15 minutes or until a toothpick inserted in the centre of the muffin comes out clean.
* You can substitute so me of the canola oil (and up the nutrition value and flavour) by using apple sauce, or soaked, pureed prunes.
Slow Cooker Bourbon Baked Beans
1 week ago