Lunchbox Harvest Muffins

These delicious little muffins make lunch even better than it already is.  You can use a variety of vegetables as the recipe is easily altered.  A great way to use up any extra veggies you have in your refrigerator, and you won't even realize you're eating them.  Healthy, tasty muffins for the win!

I used beets and carrots for the muffins pictured, and I easily shredded them in my food processor.  2 medium carrots and 1 medium beet will be more than enough.

 

Lunchbox Harvest Muffins

Time: 40 min
Makes about 24 mini muffins

Ingredients:
1 1/8 cups whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup olive oil
1 tablespoon honey
1/3 cup packed dark brown sugar
1 small apple, grated and juice reserved
1/2 cup grated carrots (sub butternut squash or parsnips)
1/2 cup grated zucchini (sub beets)
1/3 cup raisins
1/2 cup unsweetened shredded coconut

Directions:
1.  Preheat the oven to 350ºF.  Grease muffin tins if not using paper cups.

2. Peel the vegetables and shred them using a food processor if available or a hand-held grater.

3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

4. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices, and grated vegetables.

5. Using a spatula, fold the dry ingredients into the wet until just combined.  Gently fold in the raisins and coconut.

6. Fill each muffin cup 1/2 of the way up.  Bake for 15 to 18 minutes, or until an inserted toothpick comes out clean.  Allow to cool for five minutes in the tin, then turn them out onto a cooling rack until at room temperature.

These muffins can be frozen up to 3 months, or keep in the refrigerator for 1 week.  To defrost quickly, microwave the frozen muffin for 30 seconds.  If packing a lunch in the morning, it will be defrosted by lunchtime without any further work.

Recipe from The New York Times, October 2013.