Skinny Trick ~ Veggie Muffins

I made these incredibly tasty, veggie filled muffins the other day. This recipe makes two dozen and I sent half of them to the hub's office, the other twelve lasted about two days in our house! (That means the two year old, picky food monster devoured them too!)

 Zucchini/Apple/Carrot Muffins

(Adapted from A Bountiful Kitchen)

1 1/8 cups sugar
3 cups flour
2 1/2 teaspoons cinnamon
A pinch to 1/2 teaspoon nutmeg (can be omitted)
2 1/4 teaspoons baking soda
1 teaspoon kosher salt
3/4 teaspoons baking powder
4 large eggs
1/2 cup plus 1 tablespoon vegetable oil

1 tablespoon vanilla

3 cups peeled grated carrots
2 cups zucchini, unpeeled
2 cups apples, (I used Fiji) grated

If you have a food processor, it's the easiest way to shred the carrots. I tossed them in and let 'em whirl while I grated the apples and zucchini with the peel still on (more fiber - fiber is good) with a traditional grater. Beat the eggs and oil, then fold in the rest of the ingredients - flour last. Fill about half full into greased muffin tins. Bake at 375 for 10-12 min.