Recipe of the Week: Kitchen Sink Garden Muffins, by S.H.

I call this Kitchen Sink Garden Muffins. It’s half a recipe that I’ve been experimenting with since there are only the two of us.

Ingredients:

Sift together in small bowl:

• 1 cup flour
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt

Set this aside.

Whisk together in larger bowl:

• 1/4 cup oil
• 4 oz applesauce
• 1 egg
• 4 oz crushed pineapple, NOT drained
• 1/2 cup shredded carrots
• 1/2 cup shredded zucchini
• I add a handful of ground flax (and you can add chopped dates, raisins, and/or nuts– your choice)

Directions:

1. Set your oven at 375 degrees.
2. Add dry ingredients to wet and stir just until all is moistened. Don’t over-mix.
3. Spray muffin tins with either non-stick spray or line with cupcake liners.
4. Fill muffin tins 1/2 full of batter.
5. Bake 19-23 minutes, until pick inserted comes out clean.

This makes 5 giant muffins for me.

o o o

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