These are the muffins that started my muffin obsession. These are delicious and so full of vegetables it is unbelievable how sweet they are. I haven't changed much from the original recipe but I must emphasize that the sweeter the vegetables you pick the sweeter the muffins.
Sweet Vegetable Muffins
2 cups whole wheat flour (or what you have on hand)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/3 cup brown sugar (or other sweetener)
2-3 tablespoons honey (optional)
3 cups vegetables, pureed (I use 6 jars of baby food)
1 teaspoon vanilla
2 teaspoons cinnamon
Preheat oven to 350°F.
Spray muffin pans or line with muffin papers.
Mix ingredients with electric mixer until well blended (I never mix dry then wet or cream butter and sugar -- if you'd like to by all means use all the bowls you want!).
Fill muffins 2/3 full with batter.
Bake 25 minutes until or toothpick comes out clean
Cool partially in the pan then remove to wire rack.
Store half in an air tight container.
Freeze the other half. Microwave to defrost.
I like to use sweeter veggies. Usually 2 jars of sweet potatoes, 1 of sweet peas, 1 carrots, and 2 mixed veggies (you can find spinach, green beans and corn this way).
If you are using your own steamed vegetables, you may need to add some fruit juice to thin it out to the consistency of applesauce.
If you don't have 3 cups of vegetables, make up the difference with unsweetened apple sauce or mashed bananas.
pts - 3 for 2 muffins