broccoli and more breakfast muffins

Joshua, TX
Updated on Aug 1, 2012

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

prep time 30 Min
cook time 25 Min
method ---
yield 24 serving(s)

Ingredients

  • 3 ounces shredded carrots
  • 4 ounces shredded broccoli (use broccoli slaw)
  • 3 ounces shredded zucchini
  • 4 ounces shredded yellow squash
  • 1/2 cup grated sweet coconut
  • 1/2 cup drained crushed pineapple
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey
  • 4 large eggs
  • 1 cup veggie oil
  • 21/2 cups granulated sugar
  • 3 cups all purpose flour
  • 3 teaspoons ground cinnamon
  • 11/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

How To Make broccoli and more breakfast muffins

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

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