Sunday, June 19, 2011
Zucchini Carrot Muffins - No Sugar Added
1/4 - 1/2 tsp salt (depending on your taste)
1 tsp cinnamon
2 cups whole wheat flour
1/2 cup raisens, more to taste
Grate vegetables, move to large mixing bowl.
Blend dates, prunes, and other wet ingredients. Add to vegetables.
Mix dry ingredients, then add.
Mix until consistency is even with no pockets of flour, then portion into muffins or a loaf.
Bake on 350 F or 175 C for at least 15 minutes, depending on size of muffins.
Carrot Cake Option:
Substitute 4 carrots for zucchini, add 1/2 tsp cinnamon and allspice. Bake until firm.
Top with sweetened cream cheese or meringue. (You can whip cream cheese with agave syrup, honey, or Splenda, if you want to avoid the traditional powdered sugar.)