I wanted to show you the beautiful blue skies we've been having of late. Is this a great reason to get out of bed in the morning or what? I'm kind of strange, I am very much a morning person. Actually I am very much an early morning person, and it's even better in my book if that morning is a Monday.
I know, strange right?
If you are however not a morning person, I make the case that these muffins might just persuade you otherwise.
Makes 2 dozen
2 cups grated zucchini
2 cups grated carrot
2 apples grated
1 cup grated unsweetened coconut
2 cups whole wheat flour
1 cup all purpose flour
1 cup cornmeal
1 cup sugar
1/2 cup brown sugar lightly packed
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
4 teaspoon baking soda
1 cup olive oil
1 tablespoon vanilla extract
Coarse sugar for topping
Preheat the oven to 350. Line a muffin tin with paper liners and set aside.
In a large bowl mix together the zucchini, carrot, and apple. In another mixing bowl whisk together the coconut, flours, cornmeal, sugar, brown sugar, cinnamon, ginger, salt and baking soda. Add the dry ingredients to the zucchini mixture and stir well to combine.
In a small bowl or glass measuring cup mix together the oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and fold together until just incorporated. The mixture may be a bit lumpy.
Divide the batter evenly between the prepared muffin tins and then sprinkle each muffin liberally with coarse sugar. Bake for 15-20 minutes or until a tester inserted in the middle comes out clean.
Allow to sit in the muffin tins for 5 minutes then remove to a rack to cool completely.