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Veggie Honey Muffin
4
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- Recipe Card
Prep time: 20mins
Cook time: 20mins
Serves or Makes: 5
Recipe Card
ingredients
- 2 cups whole Wheat Flour
- 12 tablespoons Soy Flour
- 1 teaspoons Baking Soda
- 14 teaspoons Salt
- 14 cups Unsalted Butter
- 13 cups Brown Sugar
- 12 tablespoons Honey
- 1 Egg
- 3 cups Vegetables
- 1 teaspoons Vanilla
- 1 tablespoons Cinnamon
Method
Step 1
Begin by preheating your oven to 350°F.
Step 2
Either grease your muffin pans or line them with muffin papers.
Step 3
Use an electric mixer to combine your ingredients until they are thoroughly mixed.
Step 4
Fill each muffin cup about two-thirds full with batter.
Step 5
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Step 6
Allow the muffins to cool partially in the pan before removing them to a wire rack.
Step 7
Store half of the muffins in an airtight container and freeze the other half.
Step 8
To defrost the frozen muffins, simply microwave them.
Step 9
For the vegetable mixture, I usually use two jars of sweet potatoes, one jar of sweet peas, one jar of carrots, and two jars of mixed vegetables (which may include spinach, green beans, and corn).
Step 10
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.
Step 11
If you don't have three cups of vegetables, you can make up the difference with unsweetened applesauce or mashed bananas.