Ingredients
| 1 |
cup |
| 1/2 |
cup rolled oats |
| 1/2 |
cup whole wheat flour |
| 1/4 |
cup flax, ground |
| 1/4 |
tsp salt |
| 2 |
tsp cinnamon |
| 1/2 |
cup splenda |
| 1/2 |
cup sunflower seeds |
| 1/2 |
cup dried cranberries |
| 1/2 |
cup sweetened flaked coconut |
| 1 |
cup carrot, shredded |
| 1 |
cup zucchini, shredded |
| 1 |
apple, shredded |
| 3 |
eggs |
| 3/4 |
cup apple butter |
| 2 |
tbsp vegetable oil |
| 2 |
tsp vanilla extract |
Directions
- Directions
- Directions:
- 1. Preheat oven to 350 degrees F. Grease 12 muffin tins.
- 2.In large bowl mix flour, sugar,baking soda. cinnamon, and salt. Stir
- in cranberries, nuts coconut.
- 3. In separate bowl, beat together eggs, oil, apple butter and vanilla. Add carrots, zucchini and apple to flour mixture. Stir egg mixture into dry mixture, just
- until moistened. Scoop into muffin tins.
- 4.Bake for 20 to 25 minutes or until toothpick comes out clean. (If you
- have convection oven,it works best for even baking.)
Categories
Breads
|
