Jun
Frugal Breakfasts
Posted in breakfast, recipes | 1 Comment »I know we were done with breakfasts…but if it is okay with you, I will post new easy, frugal breakfast recipes when I come across them. :) My mom gave me a page torn out of an old Southern Living magazine with some make ahead breakfast recipes. As I try them, you will get to see them. I am so excited about this one…carrot zucchini muffins. I got my kids to eat carrots and the zucchini were free from a relative’s garden! I used the grating attachment on my Kitchen Aide mixer to grate up at bunch of both veggies and I’ll freeze the extra. So easy! Oh, the muffins freeze well too, so enjoy!
Carrot-Zucchini Muffins
(makes 1 dozen)
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 large egg, lightly beaten
3/4 cup orange juice
1/2 cup butter or margarine, melted
2 medium carrots, shredded
1 medium zucchini, shredded
-Combine first 7 ingredients in a large bowl; make a well in center of mixture.
-Stir together egg, orange juice, and butter; add to dry ingredients, stirring just until moistened. Fold in carrot and zucchini. Spoon into greased muffin pans, filling two-thirds full.
-Bake at 400 F for 20 minutes. Remove from pans immediately, and cool on wire racks.
-Freeze in an airtight container up to 3 months. To reheat, wrap each muffin in a damp paper towel; microwave on HIGH 40 seconds or until warm.
