Even picky eaters love these muffins and they are so easy to make. The little ones can even give you a hand in the kitchen having some fun grating the veggies and lacing them with cream cheese frosting and a carrot or zucchini sliver.
Do you have picky eaters? My children eat these muffins without any complaints even without the frosting and garnishing. It's a great way to add some vegetables to your children's acceptable foods list. By adding the blackstrap molasses this recipe also increase the daily mineral intake for a healthier mind and body.
1 1/2 C Olive Oil or Corn Oil
1 C Sugar
2 C Flour
1/4 C Bran
2 tsp Baking Soda
1 tsp Salt
1 tsp Allspice, ground
1 1/2 tsp Cinnamon or Pumpkin Pie Spice
1 tsp Vanilla
1 tsp Black Strap Molasses
2 C Carrot or Zucchini, grated
1/2 C Coconut
1/2 -1 C Pecans or Walnuts Chopped
1/4 C Raisins or Dried Cranberries
1 8oz can Pineapple, crushed, well drained
For the Frosting, if desired:
2 8oz pkgs Cream Cheese
1 tsp Vanilla
3/4 C Powdered Sugar
Sift together the Flour, Soda, Salt & Seasonings.
Beat together the Oil, Sugar and Eggs until well combined.
Mix the wet and dry ingredients
Stir in the Vanilla & Molasses, mix well.
Add the Grated Veggie, Nuts, Coconut & Pineapple.
Mix until well blended.
Pour into a greased and floured 9 or 10 inch Bundt pan or lined muffin cups filling 2/3 full.
Bake at 350°F for 50 min or until a tester inserted near the center comes out clean.