For a preview of What Else is to Eat?, Linda Coss shared this wonderful muffin recipe for a wholesome start to any day, or to fit snuggly into the lunchbox of a loved one ... "Inspired by a giant zucchini that grew in my garden, these relatively healthy treats resemble a cross between zucchini bread, carrot cake, and bran muffins."

Preparation time: 15 minutes; Cooking time: 35 minutes

Ingredients:

• 3/4 pound zucchini
• 1/4 pound carrots
• 2 cups whole wheat flour
• 1 cup unprocessed wheat bran
• 1 cup orange juice
• 1/2 cup pure cane sugar
• 1/2 cup firmly packed pure cane dark brown sugar
• 3 tablespoons canola or vegetable oil, 3 tablespoons water, and 2 teaspoons baking powder, mixed together
• 3 tablespoons canola or vegetable oil (in addition to oil listed above)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice

Preparation:

Preheat oven to 375 degrees F. Line 16 regular muffin cups with paper muffin liners.

Trim ends off zucchini. Using a food processor that has been fitted with the grating disk, grate zucchini. Measure grated zucchini to ensure that you have 2 cups; set aside. Grate and then measure carrots; you should have 1 cup. Replace grating disk with metal blade and place the grated vegetables back into the bowl of the food processor; process until vegetables are very finely chopped (yes, I am asking you to chop the vegetables that you just grated – the consistency comes out better this way).

Place all ingredients (including prepared zucchini and carrots) in a large mixing bowl; mix well.

Spoon batter into prepared muffin cups, filling each one until it is full. Bake for about 35 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 10 to 15 minutes before serving.

Makes 16 muffins.

Copyright 2008 Linda Coss, What Else is to Eat?

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