How-To: Make Muffins

Muffins can be made using the following simple steps:

Dry Ingredients

• Flour (all purpose, whole wheat)
• Baking Powder
• Salt
• Sugar (white, brown)

Wet Ingredients

• Eggs
• Low-fat milk
• Unsalted Butter
• Vegetable Oil
• Vanilla Flavoring

Muffins can include the following optional dry flavors (1 – 1 ½ teaspoons total):

• Ground Cinnamon
• Ground nutmeg
• Ground allspice
• Pumpkin pie spice

Fruits and Vegetables (2 cups total):

• Blueberries, or other fresh or frozen (not thawed) berries
• Diced or mashed bananas
• Canned pineapple tidbits, 100% Juice
• Shredded apples or pears
• Shredded carrots or zucchini

Optional Add Ins (up to ½ cup total):

• Dried fruit, such as raisins, or cranberries
• Toasted chopped or slivered nuts

Try this Carrot Zucchini Raisin Muffin recipe:

Ingredients

• 1 cup zucchini, shredded (1 medium)
• 1 cup carrots, shredded (2 medium)
• Vegetable Oil Cooking Spray
• 1½ cups whole wheat flour
• 1 cup all-purpose flour
• 1½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1 cup low-fat milk
• 2/3 cup brown sugar
• 2 Tablespoons unsalted butter, melted
• 2 Tablespoons vegetable oil
• 2 teaspoons vanilla flavor
• ½ cup raisins
   

DIrectionS:

1. Preheat oven to 400°F.
2. Wash your hands well with soap and warm water for at least 20 seconds.
3. Wash zucchini and carrots. Shred and set aside.
4. Spray a 12-cup muffin pan with vegetable oil cooking spray.
5. In a large bowl, whisk whole wheat flour, all-purpose flour, baking powder, salt and cinnamon.
6. In a medium bowl, whisk eggs, low-fat milk, brown sugar, butter, oil, and vanilla. Stir in zucchini, carrots, and raisins.
7. Add wet mix to dry mix. Stir to combine.
8. Fill each muffin cup 2/3rds full with batter. Bake muffins 20-25 minutes, until a toothpick comes out clean.
9. Cool for 10 minutes.
10. Refrigerate leftovers within 2 hours.

Try these combos!

1. Spiced Banana-Nut Muffins:

• Add ½ teaspoon each ground cinnamon, nutmeg, and allspice to the dry mix. 
• Combine wet and dry mixes. Stir in diced bananas and chopped pecans.

2. Carrot-Zucchini-Raisin Muffins

• Add 1 teaspoon ground cinnamon to the dry mix. 
• Combine wet and dry mixes. Stir in carrots, zucchini and raisins.

3. Blueberry Muffins

• Combine wet and dry mixes. Stir in blueberries
   

Helpful Hints:

• To freeze leftover muffins, wrap each one in plastic wrap. Place in an airtight container. Freeze up to 1 month.
• Use fruits and vegetables that are starting to get too ripe.