Harvest Muffins
Nutrition
Calories: 180 kcalCarbohydrates: 29 gProtein: 2 gFat: 7 gSodium: 170 mgFiber: 1 g
Ingredients
- 1 lemon
- 1 tsp. apple cider vinegar
- 1/3 cup canola oil
- 1 cup rice milk or soy milk
- 3/4 cup organic sugar
- 2 cups unbleached all-purpose flour
- 1 tsp. sea salt
- 1 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 Tbsp. chia seeds or ground flax seeds optional
- 1/2 cup shredded apple
- 1/2 cup shredded carrot
- 1/2 cup shredded zucchini
- 1/4 cup raisins optional
Instructions
- 1. Preheat oven to 375 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray.
- 2. Grate the zest from the lemon into a large bowl. Squeeze juice and add to the zest. Whisk in vinegar, oil, rice or soy milk, and sugar.
- 3. In a medium bowl, combine flour, salt, baking soda, cinnamon, and chia or ground flax seeds if using. Add to wet mixture and mix with a large spoon just to incorporate. Do not overmix. Stir in apple, carrot, zucchini, and raisins if using.
- 4. Divide mixture among the 12 cups of the muffin pan. Cups will be full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 to 20 minutes. Let cool on a rack for 5 minutes, then serve warm or at room temperature.
- Source: Hannaford fresh Magazine, May - June 2013