Muffin recipe is loaded with fruit and vegetables

Chris Ross

Jillian Harris and Tori Wesszer are cousins who grew up together and still live, as they describe it, “a stone’s throw” from each other in Okanagan Valley of British Columbia. Both of them are now lifestyle bloggers; Harris is founder of Jillian Harris Design, and Wesszer is a registered dietitian. They’ve collaborated on a new cookbook, “Fraiche Food, Full Hearts,” which shares their ideas for everyday meals as well as holiday celebrations.

This recipe from the book is Wesszer’s, created at a time when her kids weren’t eating their veggies. She packs the muffins with fruits and vegetables and says they freeze beautifully in a zip-top bag “for quick snacks or breakfasts on the go.”

"Fraiche Food, Full Hearts" by Jillian Harris and Tori Wesszer. TNS

SUNSHINE MUFFINS

A food processor with a shredding blade will be your best friend here. Skip the nuts if you want the muffins to be kid-lunch-friendly.

Makes 24 muffins

2 cups grated peeled apple (2 to 3 large Spartan, Gala or McIntosh)

1 1/2 cups grated peeled carrots (2 to 3 medium carrots)

1 1/2 cups grated peeled red beets (2 to 3 medium beets)

1 cup grated zucchini (1 small zucchini)

6 eggs, well beaten

1 1/2 cups extra-virgin olive oil, avocado oil or vegetable oil

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 1/2 cups whole wheat flour

1 1/2 cups sugar or coconut sugar

4 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon cinnamon

1 teaspoon ground allspice

1/4 teaspoon nutmeg

2 cups raisins

1 cup chopped toasted raw walnuts or pecans (optional)

24 raw pecan halves, for topping (optional)

Position racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees. Grease 2 muffin tins or line with paper liners.

In a large bowl, stir together the apple, carrots, beets, zucchini, eggs, olive oil and vanilla.

In a medium bowl, sift together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice and nutmeg.

Stir the flour mixture into the vegetable mixture until well combined. Fold in the raisins and chopped nuts (if using).

Fill the muffin cups about three-quarters full. Top each muffin with a pecan half (if using). Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean, rotating the muffin tins top to bottom and front to back halfway through. Let cool completely in the muffin tins on a rack before removing from the tins. Store in a resealable container at room temperature for a few days or in the freezer for up to 1 month.

Excerpted from “Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations” by Jillian Harris and Tori Wesszer. Published by Penguin Canada, an imprint of Penguin Random House LLC.

Tribune News Service