Recipe: Veggie Breakfast Muffins

These are a spin on traditional zucchini bread. The most fun part is to experiment with different types of vegetables. The "shredded veggie" part of the recipe can be composed of one (or many) of these:

• Any summer squash (zucchini, white scallop, yellow, etc)
• Beets
• Finely chopped beet greens or chard
• Carrots
• Apples

With the exception of the greens (which can be chopped finely with a knife) everything can be shredded with a cheese grater.

2 cups flour (I like using whole wheat pastry flour)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 1/2 cup shredded veggies
1/3 cup oil
3/4 cup brown sugar
1/4 cup milk
2 eggs

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Lightly oil and flour a muffin tin (12 muffins).

Combine the dry ingredients in a medium bowl. Combine the wet ingredients in a large bowl. Add the dry ingredients to the wet ingredients and mix gently until combined (do not overmix). Fold in the walnuts.

Spoon the batter into the muffin tin. Bake for 25 minutes, or until toothpick inserted into muffin comes out clean.