Applesauce Muffins with Veggies

The other day I sent muffins to school in my kids’ lunches.  They are delicious pumpkin muffins and one of my family’s favorite.  But, they are made with cake mix, and I got to thinking afterwards that maybe that wasn’t the best thing to put in their lunch boxes… at least not as a main course!  I got this muffin recipe from 100 Days of Real Food and modified it a little by adding in some zucchini along with the carrots.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp ginger
• 1/2 tsp salt
• 1/2 cup butter (softened)
• 1/2 cup honey
• 1 egg
• 1 tsp vanilla extract
• 1 cup unsweetened applesauce
• 3/4 cups carrot/zucchini shreds

Instructions:

• Preheat oven to 350 and either grease muffin tins or place liners in pan.
• Mix together flour, baking soda, cinnamon, ginger, and salt.
• Mix butter, honey, egg, and vanilla with an electric beater.  Add dry ingredients slowly.  The batter will be very thick.
• Fold in applesauce and veggie shreds.
• Divide muffin batter between 12 muffins.  Bake 22-24 minutes.

Now, feedback from the boys was mixed.  One kid liked them and one kid didn’t.  I thought they were good! My plan is to put them in the freezer and pull them out as needed.