Credit
Recipe and photo by Jennifer Hill
Bake Time
20-25 minYield
24 muffinsRating
/rating_on.png "1 Star")
/rating_half.png "5 Stars")
Loading...| 4 eggs, lightly beaten | |
| 1/2 cup milk | |
| 1 cup vegetable oil | |
| 3 cups total grated carrot, grated zucchini, pumpkin puree, or a combination | |
| 2 cups ROGERS ALL PURPOSE FLOUR | |
| 1 cup ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR | |
| 1 1/2 cups sugar | |
| 1 tbsp baking soda | |
| 1 tbsp cinnamon | |
| 1 tsp salt | |
| 1 cup fresh cranberries | |
| 1/2 cup pumpkin seeds |
These delicious muffins are loaded with nutritious ingredients, and the recipe makes a big batch!
| 1. | Preheat oven to 350 degrees. Line two 24-cup muffin tins with paper liners; set aside. |
| 2. | In a large bowl, stir together eggs, milk, vegetable oil and grated carrot, zucchini and/or pumpkin. |
| 3. | In a separate bowl, whisk together all purpose and whole wheat flours, sugar, baking soda, cinnamon and salt. Add to wet mixture and gently incorporate. Fold in cranberries and pumpkin seeds. Do not overmix. |
| 4. | Spoon batter equally into muffin tins and bake 20-25 minutes, rotating pans half-way through. |
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