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.
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4 comments:

  1. ~~louise~~November 5, 2013 at 11:58 AM

    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:)

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  2. KariNovember 5, 2013 at 8:14 PM

    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.

    ReplyDelete
  3. Johanna GGGNovember 5, 2013 at 11:15 PM

    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

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  4. KathyNovember 6, 2013 at 10:38 AM

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

    ReplyDelete

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