Monday was my turn to provide snacks for my daughter's preschool class, and I couldn't think of anything more appropriate for a group of 3-4 year olds than a nice fresh batch of mini muffins. My kid will eat anything baked into miniature muffin form, and these are no exception. They passed the preschooler test with her devouring four and asking for more! The best part about these muffins is that they're chock full of healthy goodness, with shredded veggies, raisins and half spelt flour! And unlike many of my failed whole wheat muffin experiments, which turned out dry, bland and not very appetizing, these muffins are sweet, spicy and incredibly moist. Perfect for any lunchbox!
Spelt Zucchini Carrot Mini Muffins
(Adapted from Real Mom Kitchen)
1 cup sugar
1/4 cup canola oil
1 tsp salt
2 large eggs
2 cups grated zucchini
2 cups grated carrots
1/2 cup raisins
1 cup spelt flour (or any whole wheat flour)
1 cup all purpose flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground nutmeg
Preheat your oven to 350°F. Prepare your pan by spraying with a non-stick spray, or lining with muffin cups.
Whisk together the sugar, oil, salt, and egg, stir in the zucchini & carrots.
Whisk together flours, baking powder, cinnamon and nutmeg, then add to the batter. Stir till just combined, then fold in raisins.
Fill prepared muffin cups about 2/3 to 3/4 full. Let the muffins rest for a couple minutes before placing them into the oven.
Bake the muffins until the edges are lightly browned and a toothpick inserted comes out clean, about 12 minutes for mini muffins, 20-25 minutes for regular-sized muffins.
Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool. Eat warm, and store the rest in an airtight container!
Yield: About 50 mini muffins, 12-18 regular-sized muffins.
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