Vegetable-muffin recipes?

i'm joining the cookfest in our school this thursday(it's monday here now, 8:42 PM) and the things we're gonna mold are muffins with vegetables.





i cook cookies, brownies, etc...but not with vegetables! hhaha!





so any idea about muffins with vegetables? please give me the BEST muffin!





thanks!Vegetable-muffin recipes?
MORNING GLORY MUFFINS





1/2 c. raisins, soak in hot water 15 minutes and drain


2 c. grated carrots


1/2 c. diced, raw apples, peeled


1/2 c. chopped walnuts


1/2 c. grated coconut





Mix and set aside. Beat 3 eggs until lemony, then add: 1/2 c. butter, melted 1 c. granulated sugar 1/2 c. brown sugar


Mix these ingredients together and set aside. 1/2 c. whole wheat flour 1/2 c. All Bran cereal 2 tsp. baking powder 1 tsp. cinnamon





Mix these together and add to the first mixture. Then add the second mixture to this one. Bake at 350 degrees for 25 to 30 minutes.





CHOCOLATE CHIP ZUCCHINI MUFFINS OR


BREAD





3 eggs


1 c. vegetable oil


2 c. sugar


2 tsp. vanilla


2 c. shredded zucchini


1 (1 1/4 c. crushed pineapple, drained)


3 c. all purpose flour


2 tsp. baking soda


1/4 tsp. baking powder


1 tsp. salt


1 1/2 tsp. cinnamon


3/4 tsp. nutmeg


1 c. chocolate chips


1 c. chopped walnuts





Combine eggs, oil, sugar, vanilla; beat until smooth and thickened. Stir in zucchini and well drained pineapple, flour, soda, baking powder, salt, spices. Fold in chocolate chips and nuts.


Spread batter in 2 greased 9 x 5 x 3 loaf pans or in muffin cups, filling cups to about 1/2 full. Bake loaves at 350 degrees 1 hour or until wooden toothpick comes out clean. Bake muffins at 350 degrees for 20 minutes.





SPICY CARROT MUFFINS





In a bowl combine:





2 c. flour


1 1/4 c. brown sugar


1 tbsp. pumpkin pie spice


2 tsp. baking soda


1/2 tsp. salt





In a different bowl:





2 c. shredded carrots


1 c. coconut


1/2 c. chopped pecans


3 beaten eggs


1 c. vegetable oil


1/2 tsp. vanilla





Stir liquid bowl into dry bowl just enough to moisten. Spoon into muffin cups. Sprinkle sugar on top. Bake 18-20 minutes at 375 degrees





Have fun and good luck on the contestVegetable-muffin recipes?
Sweet potato muffins with butter, shredded sweet potatoes, milk, spices, and walnuts or pecans.


Ingredients:


6 tablespoons butter, softened


2/3 cup sugar


1 egg


1 teaspoon vanilla extract


1 3/4 cup sifted all-purpose flour


1 1/2 teaspoons baking powder


1 teaspoon cinnamon


1/2 teaspoon nutmeg


1/2 teaspoon salt


2/3 cup evaporated or regular milk


1 1/2 cups peeled finely shredded sweet potato


2/3 cup chopped walnuts or pecans


Preparation:


In a large mixing bowl with hand-held electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until well blended.


In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Stir into the butter mixture alternately with milk, mixing just until dry ingredients are moistened. Stir in sweet potato and chopped nuts. Spoon batter into greased muffin cups, filling about 2/3 full. Bake at 375掳 for 25 to 30 minutes, or until centers spring back when pressed with fingertip. Cool in pan on rack for 5 minutes. Remove from pan and serve muffins warm. Makes about 1 dozen sweet potato muffins.
Ingredients


2 tsp butter or margarine


2 cups flour


1 cup sugar


2 tsp baking soda


2 tsp cinnamon


1/2 tsp salt


1 cup grated carrots


1 cup grated zucchini


1/2 cup raisins


1/2 cup chopped pecans


1 cup shredded coconut


1 tart apple, peeled, cored and chopped


2 large eggs


1 cup oil


2 tsp vanilla





Directions


Preheat oven to 350 degrees, grease muffin tins or use liners.


Mix flour, sugar soda, cinnamon, salt in bowl. Stir in carrots, zucchini, raisins, pecans, coconut, and apple.


In another bowl, combine eggs, oil, and vanila. Whisk until smooth.


add wet ingredients to dry and stir until batter is lended.


spoon into tins.


Bake about 35 minutes or until golden brown
GOLDEN SQUASH MUFFINS





2 1/4 C organic flour


1/3 C organic sugar


2 1/2 tsp. baking powder (aluminum-free)


1/4 tsp. salt


1/3 C organic butter or margarine, softened


1 large organic egg


3/4 C cooked, mashed organic butternut or buttercup squash


1 tsp. grated orange peel


1C organic milk





Preheat oven to 400 degrees. Grease muffin tin (regular size dozen) with butter. Mix flour, sugar, baking powder and salt in large bowl. Cut in butter with pastry blender (I use clean hands) or knife until mixture is like fine crumbs.





Beat egg in a medium bowl; stir in squash, peel and milk. Add to flour mixture until just blended.





Fill muffin cups 3/4 cups full. Bake 20-25 minutes until lightly browned and center is done when tested with a toothpicks. Makes 12 muffins. Serve with butter and honey. Makes 1-1 陆 dozen.





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CARROT AND KALE SPICE MUFFINS





1-1/2 C organic whole wheat flour


1 tsp. each baking soda and baking powder (aluminum-free)


Salt to taste


1/2 tsp. cinnamon


1/4 tsp. nutmeg


1/8 tsp each ginger and allspice


1/3 C honey


1 organic egg


1/2 C organic sour milk or yogurt


1/3 C oil


1/2 t. vanilla


1-1/2 C grated carrots


1 C finely chopped kale or raw leafy green vegetable (in a blender is the best way to get the bits small enough to not be dissected out by your picky toddler!)


1/2 C each raisins and chopped pecans (optional)





Preheat oven to 400. In a mixing bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.





In another bowl, mix honey, egg, yogurt, oil, vanilla, carrots, kale, raisins, and chopped pecans .





Add to dry ingredients, stirring just till moistened. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 15 minutes. Once again, sit back and enjoy watching your picky eater eat disguised vegetables.


Makes 1-1 陆 dozen





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