Veggie Muffins

Power Packed Fruit and Veggie Muffin for Picky Eaters

Ingredients

Dry Ingredients
1 cup	Whole Wheat Flour
1 cup	Flour, All-Purpose
3/4 tsp	Baking Soda
1/2 tsp	Salt
1/4 tsp	Nutmeg
1/4 tsp	Cinnamon
Wet Ingredients
3/4 cup	Sugar
4 tbsp	Butter, without salt
2 large	Egg
1 tsp	Vanilla extract
1/4 cup	Apple Juice
1/4 cup	Applesauce, unsweetened
1 medium	Carrots, raw
1/2 cup (8 fl oz)	Yogurt, Low Fat Plain
2 1/2 cup	Fruit and Veggie Puree
We used steamed broccoli, zucchini, banana, and apple

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Instructions

1. Preheat oven to 375 degrees F.
2. Mix together dry ingredients in a bowl. Set aside.
3. Mix the sugar, butter, eggs and vanilla in a mixer. Beat well
4. Combine produce, apple juice, and apple sauce in a food processor and pulse until thoroughly mixed.
5. Combine the puree, carrots, and yogurt, into the butter mixture and beat until mixed.
6. Finally, add the dry ingredients and mix just until combined and wet.
7. Scoop the mixture into a prepared muffin pan
8. Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.

Yields: 36 Mini-Muffins or 20-24 regular-size muffins (You can make regular size muffins, but they turn out better as mini-muffins because they are smaller and take less time to bake)

*Nutrition Information is for 1 regular size muffin.  

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Nutrition Information

Energy	103 kcal
Protein	3 g
Total lipid (fat)	3 g
Carbohydrate, by difference	17 g
Fiber, total dietary	1 g
Sugars, total	8 g

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Prep Time	15 mins
Cook Time	20-25 mins
Yield	22