I love the Dining and Wine section of the New York Times, and scour it regularly for new recipes. I especially love it when they publish healthy recipes for me to try.
When I saw Melissa Clark's Lunchbox Harvest Muffins, I was in. They contain carrot, zucchini, raisins and coconut. Instead of whole wheat flour, I used spelt flour.
These were really good muffins - moist and tender, and as close to healthy as a muffin comes. They are a great idea for kids' lunches, as they hide veges and will fill them up.
