Tuesday, November 5, 2013

Lunchbox Harvest Muffins

I love the Dining and Wine section of the New York Times, and scour it regularly for new recipes.  I especially love it when they publish healthy recipes for me to try.

When I saw Melissa Clark's Lunchbox Harvest Muffins, I was in.  They contain carrot, zucchini, raisins and coconut.  Instead of whole wheat flour, I used spelt flour.

These were really good muffins - moist and tender, and as close to healthy as a muffin comes.  They are a great idea for kids' lunches, as they hide veges and will fill them up.


~~louise~~ said...

I remember seeing that recipe in the New York Times. They remind me of Morning Glory Muffins which I absolutely LOVE!

Thanks for sharing, Cakelaw...May I have just one:)

Kari said...

I made some muffins on the weekend that look just like these :) Mine had pumpkin though - but I have previously made carrot/zucchini/raisin and agree it is a winning mix.

Johanna GGG said...

oh dear I need to start thinking about lunchboxes soon - wish sylvia would eat such muffins - (though I thought they would be savoury when I saw the name - don't know why) - sound great for taking anywhere

Kathy said...

These sound so yummy! I love the grated veggies in the recipe…perfect for breakfast!