The muffins I made for the Food Blogger bake sale are actually the third incarnation of what was formerly known as *potentially* the healthiest muffins ever. Except now I don't think there's as much of a focus on health as much as how many different things can I stuff into a little muffin...
The vegetables and fruit - carrots, zucchini and apple - are the same, but I have added different spices and also swapped out some of the flax from the previous version with oat bran. I also traded some nuts for raisins, so now it's more like a Morning Glory Muffin, except... *Oooh!* those have coconut in them! Well, then...
I did contemplate switching my liquid ingredient from applesauce to yogurt for more protein, but 1 cup of yogurt = 11 g protein ÷ 12 muffins = not worth it. However, I did end up making half of the muffins with *gasp* oil because I spoiled half of my first batch of muffins by forgetting to copy down a crucial ingredient - baking soda! - into my new recipe (Really, I'm the girl who has forgotten to bring her tickets to a Flames game and to bring my gym bag to the gym) and I wasn't about to buy a new jar of applesauce that would take me forever to finish anyway. I didn't taste either so I don't know if there was a significant difference (other than calories and fat) between the two - sorry!
Either way, it turned out the make-up batch of muffins may not have been necessary as the muffins weren't very popular anyway :( I think all people saw were cellophane and ribbons instead of healthy muffin goodness - lesson learned.
Still, my sister and I had fun in our little muffin-wrapping "sweatshop" session:
Garden Patch Muffins v.1.3
Makes about a dozen muffins
- ½ cup (125 mL) sugar
- 1 egg
- ¼ cup (60 mL) unsweetened applesauce
- ¾ cup (185 mL) whole wheat flour
- 2 tbsp (30 mL) ground flaxseed
- 2 tbsp (30 mL) oat bran
- 1 tsp (5 mL) ground cinnamon
- ½ tsp (2 mL) ground nutmeg
- 1 tsp (5 mL) baking soda
- ½ tsp (2 mL) ground ginger
- ¼ tsp (1 mL)cloves
- 2 cups (500 mL) total of grated carrots, zucchini and apple
- ¼ cup (60 mL) walnuts, chopped
- ¼ cup (60 mL) raisins
Nutrition Info (per muffin): 107 calories, 2 g fat (0.3 g saturated), 17 mg cholesterol, 20 g carbohydrate (2 g fibre, 12 g sugar), 3 g protein, 116 mg sodium. An excellent source of manganese. A good source of selenium.
- Preheat oven to 350°F (175°C). Line muffin pan with muffin cups.
- In a large bowl, mix the sugar with the eggs. Add the applesauce and mix well.
- In a medium bowl, mix together flour, flaxseed, oat bran, spices and baking soda. Fold dry ingredients into wet ingredients - the batter will be a little dry here, but don't worry because the vegetables are going to add moisture!
- Fold in vegetables, walnuts and raisins. Spoon heaping tablespoons of batter into prepared cups.
- Bake for 30-35 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.