Harvest Muffins

Makes: 24 mini muffins or 12 regular muffins

Prep Time: 15 minutes

Bake Time: 15–22 minutes

Ingredients

• 140 g (1⅛ cups) whole-wheat pastry flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• 2 large eggs

• ½ cup olive oil

• 1 tablespoon honey

• ⅓ cup packed dark brown sugar

• 1 small apple, grated (reserve juices)

• ½ cup grated carrots, butternut squash, or parsnips

• ½ cup grated zucchini or beets

• ⅓ cup raisins

• ½ cup unsweetened shredded coconut

Directions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.

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

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

4. Fold the dry ingredients into the wet ingredients until just combined.

5. Gently fold in the raisins and coconut.

6. Fill muffin cups about ¾ full.

7. Bake 15–18 minutes for mini muffins or 20–22 minutes for regular muffins, until a toothpick inserted in the center comes out clean.

8. Cool slightly before serving.