Kamin's Muffins

From the Kitchen of Kamina's Grandma Cheryl Qualls

(Whole grains, yogurt and zucchini)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cups whole wheat flour
  • 3/4 cups oat flour (which you can make by whirling oatmeal in your blender)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 1/2 teaspoons cinnamon (or a little less)
  • 1/4 teaspoon nutmeg
  • 3 eggs
  • 1/2 cup oil
  • 1/2 cup unsweetened applesauce
  • 1 cup plain, unsweetened yogurt
  • 1 cup white sugar
  • 3/4 cup honey
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • 1/2 cup pecans, broken up (optional)
  • 1/2 cup raisins, (optional, I used golden raisins)

Directions

  • Preheat oven to 400. Grease your muffin tins (This makes about 2 dozen regular sized muffins or 1 dozen "Texas" sized. I made 1 dozen regular and 3 dozen mini-muffins which are perfect for my granddaughter's little hands.)
  • Sift together all the dry ingredients in a large bowl.
  • In another bowl, stir together all the wet ingredients except the carrots and zuchinni, nuts and raisins.
  • All at once add the wet ingredients to the dry and stir just until moistened.
  • Add carrots and zucchini, nuts, raisins and stir just until blended in.
  • Spoon into muffin tins about 1/2 to 2/3 full.
  • Bake until lightly golden on top and tops spring back when touched with your fingertip. Cool.

Homemaking Tip

  • These muffins freeze very well.

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Copyright © 2007 by Cheryl K. Qualls. Last updated 23-Sep-2006. All rights reserved.