We have too many zucchini and carrots in the garden!  Here is a good way to hide some veggies in your breakfast or snack :)

• 2/3 cup non-fat yogurt
  
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups shredded, unpeeled zucchini
• 1/2 cup finely shredded carrot

Preparation

1. Flour 12 muffin cups. Heat oven to 375°. In a mixing bowl, beat the yogurt with eggs, sugars, and vanilla extract.
2. Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
3. Fill muffin cups about 3/4 full; sprinkle with cinnamon, if desired. Bake for 25 minutes.

Adapted from www.101cookbooks.com

Crumble topping:

• scant 1/2 cup whole wheat pastry flour
• 1/2 cup rolled oats
• 1/3 cup organic brown sugar
• scant 1/4 teaspoon fine grain sea salt
• 1/4 cup unsalted butter, melted

Muffin batter:

• 1 cup rolled oats
• 1 1/2 cup whole wheat pastry flour
• 1/2 teaspoon baking soda
• scant 1/2 teaspoon fine grain sea salt
• 7/8 cup unsalted butter
• 1/2 cup organic brown sugar
• 12 oz plain yogurt
• 2 large eggs, whisked

Preparation

1. Preheat oven to 350F. Line muffin pan with paper liners.
   
2. Get your crumble topping for your muffins started first. Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Divide the mixture into three portions, and use your hands to form into three flat-ish patties. Place the patties in a bowl in the freezer for about ten minutes.
3. Now, onto the muffin batter. In a medium bowl combine the oats, flour, baking soda, and sea salt. Set aside.
4. Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry and stir just until combined. Do your best to avoid over mixing.
5. Pour the batter into the muffin tins, filling each 3/4 full. Pull the crumble from the freezer and break it up into small and medium pieces. Sprinkle the top of each muffin with crumble, place the muffins in the oven and bake 30 - 35 minutes or until tops are golden and a toothpick comes out clean. Let cool just a minute or so, then turn out onto a cooling rack - important!

Adapted from the book, Vegetarian Cooking for Everyone by Deborah Madison

• 1/4 cup raw quinoa or 1 cup leftover cooked quinoa
• 1 cup wholewheat flour
• 1 cup quinoa flour 
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 cup light brown sugar
• 1 egg
  
• 1/4 cup canola oil
• 1 1/4 cups yogurt
• 1 teaspoon vanilla
• 1/2 to 1 cup of candied ginger (depending on how sweet you want your muffins)

Preparation

1. Preheat oven to 375 degrees. Lightly grease muffin tins.
2. If you don’t have leftover quinoa, don’t despair. Quinoa is a quick-cooking grain. Rinse it well in a fine mesh strainer or a regular colander lined with cheese cloth (rinsing is necessary to remove quinoa’s bitter, waxy coating). Put the quinoa in a small saucepan and add 1 cup of water. Bring to a boil. Lower heat and simmer, covered, until the water is absorbed, about 15-18 minutes. Remove from heat and let sit, covered, for an additional 5 minutes.
3. Combine the flours, salt, baking soda, ground ginger, and sugar in a mixing bowl. In a separate bowl, beat the egg with the oil, kefir or yogurt, and vanilla. Stir the wet ingredients into the dry ones. Add the quinoa and mix. Stir in the candied ginger. Scoop the batter into the muffin tins and bake until firm and the tops are lightly browned, 25 to 30 minutes.