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.


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)


  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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