One of the compensations for summer being over, in my mind, is that now I can put cinnamon in everything! In fact, I love ALL the warming spices of fall: cloves, ginger, and, of course, cinnamon. I’m always looking for healthy muffin recipes, and Harvest Spice Muffins have ALL those delicious ingredients, plus lots of healthy mix-ins that you would NOT even know are in there, like beets, carrots, and zucchini.
I’ve also been packing these muffins in my son’s school lunch and using them as a healthy after-school snack. The kids think they are getting a “treat” — little do they know that each recipe contains over 3 cups of hearty and nutritious vegetables! If you’re a member, like I am, of the Wickham Farms CSA, you may remember sampling a version of this recipe at pickup a few weeks ago. This muffin recipe was healthy to begin with, but I eliminated the frosting, and replaced much of the sugar and oil with applesauce and molasses.
Harvest Spice Muffin Recipe
(Makes 24 muffins)
- 2 1/2 cups unbleached flour
- 3 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp grated ginger
- 1/4 tsp cloves
- 1/4 tsp salt
- 2 carrots, grated (1 1/3 cup)
- 1 beet, grated (1 cup)
- 1 zucchini, grated (1 cup)
- 1 cup brown sugar
- 3 tbsp blackstrap molasses
- 2/3 cup applesauce
- 1/3 cup vegetable oil
- 1 tsp vanilla
- 4 eggs
- 2/3 cup raisins
1. Preheat the oven to 375. Line 2 dozen muffin tins with papers OR grease them and dust with flour.
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, cloves, ginger, and salt.
3. In another medium bowl, mix together the zucchini, beets, and carrots.
4. In a large mixing bowl (or in a stand mixer), beat the sugar, applesauce, molasses, oil, and vanilla together. Add the eggs 1 at a time.
5. Slowly add the flour mixture, until everything is combined. Finally, gently mix in the vegetable mix and the raisins. Dollop gently into the muffin tins, careful not to overfill.
6. Bake 14-17 minutes, until a toothpick comes out clean. Cool for 5 minutes, then remove from pan and finish cooling on baking rack before storing.
These muffins freeze beautifully. I make several batches and store them in a gallon ziploc bag in the freezer. I also add these to my son’s lunch directly from the freezer. By the time he eats lunch at school, it is fully defrosted.Pin It