Helping Georgians Eat Healthy & Get Moving

FoodTalk.org has been made especially for Georgians who want FREE ideas on how to keep their families healthy by making nutritious food choices on a budget!

UGA extension

This website and learning environment is produced by The University of Georgia

Harvest Muffins

Summary

Yield
Muffins
SourceUGA Extension EFNEP
Prep time
Cooking time
Total time

Description

These flavorful muffins are a great way to get your kids (and yourself!) to eat more vegetables without even noticing it! 

Ingredients

1 can
sliced carrots, drained (14 1/2 oz.)
1 teaspoon
ground cinnamon
1  
egg
1⁄3 cup
vegetable oil
1 cup
sugar
1 3⁄4 cup
all-purpose flour
1 1⁄4 teaspoon
baking soda
1⁄2 teaspoon
salt
   
Non-stick spray or muffin liners (12)

Instructions

  1. Preheat oven to 350 degrees.
  2. Drain carrots of salty liquid and pour onto dinner-sized plate.
  3. Sprinkle cinnamon over carrots.
  4. Mash with fork until all pieces of carrot are about the size of peas.
  5. Put mashed carrots in medium size mixing bowl.
  6. Break egg into separate small bowl and mix well with fork.
  7. Add oil to egg and mix well.
  8. Add oil/egg mixture to carrots.
  9. Add sugar and stir well.
  10. In separate bowl, stir together flour, baking soda, and salt.
  11. Add flour mixture to carrot mixture and stir until moist.
  12. Pour batter into muffin tins sprayed with nonstick spray or lined - about half full.
  13. Bake 25-30 minutes. (To make 24 mini muffins, bake for about 20 minutes.) Test center of one muffin with a toothpick. If it comes out clean, the muffins are done.
  14. Cool 5 minutes. Best served warm.
Food Glossary Terms: 

Notes

MyPlate Exchanges:

1 oz. grains

Comments