Lunchbox Harvest Muffins
Ingredients: zucchini, carrot, apple, whole wheat flour, baking soda · 45 min cook time · 250kcal · ~₩8,350
Ingredients
1개 zucchini, 1개 carrot, 1개 apple, 200g whole wheat flour, 5g baking soda, 3g salt, 2g cinnamon, 120ml apple juice (reserved from grated apple), 60ml olive oil, 100g brown sugar, 50g honey, 2개 eggs, 50g raisins, 50g coconut flakes
Instructions
1. Preheat oven to 350 degrees Fahrenheit (175 Celsius). Grease muffin tins with olive oil, or use liners.
2. Grate zucchini, carrot, and apple. Do not peel. Reserve 1/2 cup of juice from the grated apple.
3. In a bowl, combine dry ingredients: whole wheat flour, baking soda, salt, and cinnamon.
4. In another bowl, combine wet ingredients: reserved apple juice, olive oil, brown sugar, honey, and two eggs. Mix well.
5. Fold the dry ingredients into the wet ingredients until just combined and no longer streaky with flour.
6. Stir in the grated zucchini, carrot, apple, raisins, and coconut.
7. Fill muffin tins about 3/4 of the way full with batter.
8. Bake for 22 minutes at 350 degrees Fahrenheit (175 Celsius). If using mini muffin tins, bake for a shorter time.
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