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.
4 comments:
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:)
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.
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
These sound so yummy! I love the grated veggies in the recipe…perfect for breakfast!
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