Ingredients
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1 cup whole wheat flour
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1 1/2 cups unbleached all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup natural creamy peanut butter
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1/2-3/4 cup honey
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1/2 cup finely grated zucchini
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2 eggs, beaten
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1/4 cup canola oil
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1/2 cup finely grated carrot
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3/4 cup 1% low-fat milk
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1/4 cup all-fruit strawberry preserves or 1/4 cup raspberry preserves
Instructions
- Preheat oven to 400º.
- Spray paper muffin cups with nonstick cooking spray.
- In a large bowl, combine flours, baking powder, baking soda, and salt.
- With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
- Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
- Spoon about 2 tablespoons batter into each muffin cup.
- Top each with about 1 teaspoon fruit preserves.
- Cover with remaining batter.
- Bake 15–20 minutes, until toothpick inserted in center comes out clean.