BROCCOLI AND MORE BREAKFAST MUFFINS

Becky Hudgins

By
@JimorBecky

These little gems are perfect for breakfast on the run.They are also great for kids after school snacks or take in their lunch.


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Comments:

Serves:

24

Prep:

30 Min

Cook:

25 Min

Ingredients

3 oz
shredded carrots
4 oz
shredded broccoli (use broccoli slaw)
3 oz
shredded zucchini
4 oz
shredded yellow squash
1/2 c
grated sweet coconut
1/2 c
drained crushed pineapple
2 tsp
vanilla extract
1 Tbsp
honey
4 large
eggs
1 c
veggie oil
21/2 c
granulated sugar
3 c
all purpose flour
3 tsp
ground cinnamon
11/2 tsp
baking soda
1 tsp
baking powder
1 tsp
salt

Directions Step-By-Step

1
Preheat oven to 325F.
2
Add all veggies and coconut in a bowl and set aside.
3
In another bowl add,flour,and all your spices,baking soda and baking powder.
4
Gradually add the dry mixture and beat well.Stir in the veggies and pineapple.
5
Pour cupcake batter into 24 cupcake paper-lined cupcake or muffin cups.
6
Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.
7
Transfer cupcakes from pan to wire rack.Have for Breakfast,Brunch or Lunch..Makes 3 dozen.

About this Recipe