This recipe originally calls for making a loaf cake but I like to make muffins and freeze them so I can take one to work with me in the morning. They are actually really filling and go perfectly with coffee. Plus, these muffins are a great way to get rid of lots of leftover fruits and vegetables. Oh, and I topped these with flax seeds even though the recipe doesn't call for it- can't hurt, right?-and I don't like walnuts so I replaced them with pecans.
Ingredients
Ingredients
- 4.5 ounces all-purpose flour (1 cup)
- 3/4 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup grated peeled Granny Smith apple (about 1 medium)
- 1/2 cup grated carrot (about 1 medium)
- 1/2 cup shredded zucchini
- 1/4 cup chopped walnuts, toasted
- 1/4 cup canola oil
- 1/4 cup nonfat buttermilk
- 2 large eggs
- Cooking spray
Preparation
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.
Nutritional Information
- Calories:223
- Fat:9.7g (sat 1g,mono 4.4g,poly 3.6g)
- Protein:3.8g
- Carbohydrate:31.4g
- Fiber:1.3g
- Cholesterol:47mg
- Iron:1.2mg
- Sodium:233mg
- Calcium:30mg
Jennifer Dunklee, Medford, Mass., Cooking Light, APRIL 2009
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