A Little Bit of Everything Muffins

Mini Muffin with Zucchini, Carrots, Cranberries, and Pistachios

My grandmother made the best zucchini bread.  She had a lot of practice because they grew a lot of zucchini in the garden.  I took her recipe and made a few changes.  I added carrots.  I changed the raisins and nuts to cranberries and pistachios, (because that was what I had).  I used 1/2 whole wheat flour. I reduced the sugar from 2 cups to 1 cup.  I used flax seed meal instead of eggs.  And I changed the bread into mini-muffins.  Okay, I changed it a lot.  And it was still good!  Really!  It would make a great breakfast muffin (as a larger muffin) because it has everything: fruits, veggies, good fats, grains, and nuts!  The best part about cooking is being creative.  However, creativity can be risky, not just in cooking but in everything.  Sometimes the creative adventure is a big ol' flop!  And sometimes, it all comes together and is yummy.  


A Little Bit of Everything Muffins
Ingredients:

3 tablespoons ground flax seed

9 TB reserved pineapple juice + water

2/3 cup vegetable oil

1 8-oz can crushed pineapple, drained, juice reserved

1/3 cup nondairy milk + 2 tsp vanilla

½ cup white sugar

½ cup brown sugar, packed

1½ cups white flour

1½ cups whole wheat pastry flour

1 teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon allspice

¼ teaspoon ground cloves

1 cup raisins/cranberries and/or nuts , chopped

1 cup carrot, grated

1 cup zucchini, grated

Directions:

1.  Combine flaxseed and juice + water.  Mix well.  Then beat in milk, oil, sugar, and vanilla until thick and foamy.

2. Mix dry ingredients.

3. Add the carrot, zucchini, and raisins/cranberries/nuts to dry ingredients to coat with flour.  Mix dry ingredients with wet ingredients. Stir until just blended.

4. Put in muffin tins sprayed with cooking spray w/ flour.

5. Bake 25 minutes or more (for regular sized muffins) at 350-degrees.