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Veggie Confetti Muffins
Posted By Katherine Lawrence On June 4, 2010 @ 3:45 pm In Breads,Breakfasts,Recipes with Photos | 19 Comments
1/2 c. Apple Sauce
1/3 c. Agave Nectar
2 T. Maple Syrup
1 c. grated Carrot
1 c. grated Zucchini
1 diced Apple
1 1/2 c. Whole Wheat Pastry Flour
1/4 c. ground Flax Seed
2 t. Baking Powder
1 t. Cinnamon
1/2 t. Salt
1 c. chopped Walnuts
Heat oven to 375 Degrees.
Mix agave nectar, maple syrup & applesauce in a small bowl.
Mix in zucchini, carrot & apple.
In another bowl mix flour, flax seed, baking powder, cinnamon, and salt.
Add dry mixture to the wet mixture and stir well.
Place into muffin tins.
Top with chopped walnuts.
Bake for approx 25 min.
These muffins are moist and delicious! The flax and walnuts provide omega-3s, while folate, beta-carotene, vitamin A and fiber are provided by the vegetables. *Flax seeds are a great substitute for eggs in baked pastries.*
Submitted by Katherine Lawrence (www.plantbasedhealth.com), cooking instructor for The Cancer Project.
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