What's Baking: Harvest Muffins

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I think I'm back in a rhythm now, and that means I'm also back to What's Baking participation. This month's host is Joanna from Newlywed and Newly Cooking and she chose the theme "Bake Your Happy Place". 


I'll be honest, I was pretty stumped with what to make. Does that mean I don't have a happy place? Can't be so. I think the issue is narrowing down to 1 pick. I decided on these Harvest Muffins.  I'd say one of my most happy places is being outdoors during the harvest season. Whether it's strolling through a country fair, picking apples, taking a drive to see the colorful leaves or sipping something warm by a bonfire, being outdoors during harvest season always makes me happy.

These muffins were fantastic! If you're looking for something fairly healthy and just slightly sweet, here's your match! Additionally, they have little flecks of color and crunchiness, and a warm spicy smell and flavor. These are going to be a great grab-and-go breakfast for this week!

Be sure to check out Newlywed and Newly Cooking for this month's What's Baking round-up.
Here is what you'll need:
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • pinch of ground cloves
  • 1 cup shredded zucchini
  • 1 shredded carrot
  • 1 shredded apple
  • 2 eggs
  • 1/4 cup Splenda Brown Sugar Blend
  • 1/2 cup vanilla almond milk
  • 1/4 cup flax seeds
  • 1/8 cup dried cranberries
Preheat oven to 400F degrees. Spray 12-cup muffin pan with cooking spray and set aside.

Combine flours, baking soda, baking powder and spices in a large mxing bowl. In a separate bowl, combine shredded zucchini, carrot and apple.

In a small bowl, combine, eggs, brown sugar and milk. Whisk until well combined. Add egg mixture to shredded vegetables and fruit. Stir until well combined.

Add wet mixture to dry mixture and stir until almost combined (mostly wet, but a few dry spots). Add flax seeds and cranberries, and fold until combined being careful not to overmix.

Evenly distribute among pre-greased muffin cups (~1/4 cup batter in each cup). Bake for 12-14 minutes until browned and toothpick inserted comes out clean. Serves 12.

Source: Adapted from Shrinking Kitchen

Comment (1)

Maybe your whole world is your "happy place"