makes about 48 mini muffins
Ingredients:
2 cups wheat or unbleached white flour
1/2 cup quick oatmeal
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup olive oil
1/3 cup sugar
2-3 tablespoons honey (optional)
1 egg
3 cups blended, mashed or pureed vegetables and fruit (whole or mashed) (if the mixture is too thick or dry, you can add some fruit juice so it is more like the thickness of applesauce)
1 teaspoon vanilla
1 tablespoon cinnamon (less if you don't love cinnamon) or any other spice you like
Instructions:
1. Preheat oven to 350°F
2. Spray mini muffin pans or rub with olive oil (or you can use muffin paper cups my favorite: If You Care Mini Baking Cups, 90-Count Packages (Pack of 24)
3. Mix all ingredients with fork or mixer on low speed - just till blended
4. Fill muffins 2/3 full with batter
5. Bake 15-20 minutes until or toothpick comes out clean
6. Remove from oven a let cool about 5 mins. in pan
7. Remove muffins from pan and let cool on a wire rack or wood cutting board
8. Store half in an air tight container.
These Freeze really well in an air tight container - let defrost on the counter over night
tip: If you don't have 3 cups of vegetables, you can add unsweetened apple sauce or mashed bananas; you can also add dried fruit like raisins to add some sweetness
substitution: If you want corn-veggie muffins, use 1 cup flour and 1 1/2 cup of corn meal or one box of Jiffy Corn Bread mix
Happy baking!
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