Moist Sweet Veggie Muffins

I found this recipe on YouTube & thought I'd give it a try since I'm always looking for ways to sneak veggies into our diet. These are fantastic! I realized I grated my veggies larger than the video shows, but they still came out wonderful. I also used mini-muffin cups & baked them for 16 minutes. According to MacGourmet, the calorie count is 148 per mini muffin. But who can eat just one! I think I'll make a 2nd batch & freeze them.

Moist Sweet Veggie Muffins

INGREDIENTS:

3 cups cake flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon cinnamon
1/2 teaspoon ginger
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
1 cup carrots, finely shredded
1 cup zucchini, finely shredded
1/2-1 cup squash, finely shredded


METHOD:

1. Preheat oven to 325. Bake for 18-20 minutes
2. Finely grate 1carrots, zucchini, and squash. Set aside.
3. In a separate bowl, mix cake flour, salt, baking soda, baking powder, cinnamon, and ginger. Mix well.
4. In another bowl, mix vegetable oil, white sugar, and brown sugar. Add the eggs & mix again. Stir in vanilla extract.
5. Slowly mix the dry ingredients into the wet ingredients. Stir until well combined. Batter will be thick & doughy. Add all the shredded veggies & stir well.
6. Grease & flour muffin pans & fill 3/4 full.

*note* Feel free to reduce or substitute the sugar if desired. Shredded apples or applesauce makes a great natural sweetener as do honey.
SERVINGS: 36 mini-muffins
SOURCE: http://www.youtube.com/watch?feature=player_embedded&v=ZExDLBuu4-w