He moved too quickly. I couldn’t warn him. By the time I realized what he was doing, it was too late.
His teeth sank into the warm muffin.
He didn’t gag, didn’t choke, didn’t make a face, didn’t spit it out.
In fact, he gobbled up the whole thing and washed it down with a glass of milk.
Who? My stepdad, Chuck, whose favorite foods include steak, ice cream, Mountain Dew, and Oreo O’s cereal.
What? A whole-wheat muffin packed full of oats, nuts, and…da da DUM!–vegetables.
If you knew Chuck, you would realize how much this doesn’t make sense. At all. At least 47 different laws of nature were defied when that fresh breakfast bread entered his digestive system without being rejected and hastily ejected.
Granted, when Chuck snatched that fresh-from-the-oven muffin from my cooling rack last Saturday morning, he didn’t know at first what he was eating. He was hungry, needed breakfast, saw a muffin. It was only on closer inspection that he noticed this particular muffin “had, like, sticks and twigs in it.”
And so it was that a veggie-filled whole-wheat muffin worked a miracle. Chuck ate something healthy. And liked it.
(And I’ll bet you’ll like it, too!)
What’s in it:
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 ounces finely chopped walnuts
- 2 eggs
- 1 cup fat-free Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 cup grated zucchini
- Preheat your oven to 425°F and get a 12-cup muffin pan ready.
- In a small bowl, stir together the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and nuts.
- In a large bowl, beat the two eggs. Add the yogurt and vanilla and beat until smooth.
- Stir the dry ingredients into the wet, then fold in the carrots and zucchini until just combined. (The batter will be pretty thick–this is okay. The veggies will release more moisture as they cook.)
- Divide the mixture between the 12 muffin cups and bake for about 20 minutes.
- Let cool and enjoy!
Based on a recipe from Marcus Samuelson’s website, these veggie-flecked miracle muffins were warm, moist, and delicious.
My mom loved them, too, by the way–but this was much less of a surprise as she’s always been a pretty healthy eater. 🙂