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Veggie Gingerbread Muffins

I invented these as a good snack for my son to take to school. He loves muffins, but isn't so much into veggies...so I decided to put his veggies into muffins so that he would have something healthy and conveniently portable (and yummy!) all in one. I usually make them as mini-muffins, and a batch rarely lasts 24 hours. He has taken them as a class snack as well and said that everybody liked them.
There are two ways to make these muffins--one is with grated veggies (carrots or zucchini), and the other is with pureed veggies, such as squash or even baby food. There are a couple of other changes to make up for the textural differences between those two options, so read the recipe carefully! (Using the pureed veggies makes it an egg-free recipe.) The veggie taste is masked by the stronger gingerbread flavor, so you can use pretty much whatever veggies you want. I have done it with carrots, mixed veggies, and squash, but I'd love to hear about your experiences with other veggies!
As a note--this is a pretty potent gingerbread. We like it that way. However if you like a milder flavor, just use half the amount of cinnamon, ginger, and cloves.

1 1/2-2 c grated carrots or other veggie
2 eggs
7-8oz pureed veggies (carrots, pumpkin, squash, etc)
2 tsp vinegar

1/2 c oil
1/3 c molasses
2/3 c white sugar
1 tsp vanilla

mix well
2 c flour (I use whole wheat, as you can't tell in the gingerbread flavor)
1 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/2 tsp cloves
1/2 tsp salt (optional)

Bake at 350 for about 20-25 min for regular size muffins (10 min for mini-muffins)

1 comment:

Julia said...

Brilliant. I imagine that it is a little like zucchini bread or carrot cake, both of which I love.

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