Zucchini Yogurt Multigrain Muffins

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour

3/4 cup oat flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

3 eggs

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

1 cup plain yogurt

1 cup white sugar

3/4 cup honey

2 teaspoons vanilla extract

1 cup shredded zucchini

1 cup shredded carrots

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.

2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.

3. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Tags: Betty Lynch, My Country Kitchen, Recipes

This entry was posted on Saturday, March 15th, 2008 at 10:29 pm and is filed under Healthy Recipes, My Country Kitchen, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.