BROCCOLI AND MORE BREAKFAST MUFFINS

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
24
Prep:
30 Min
Cook:
25 Min

Ingredients

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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

How to Make BROCCOLI AND MORE BREAKFAST MUFFINS

Step-by-Step

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

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About BROCCOLI AND MORE BREAKFAST MUFFINS





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