Monday, November 4, 2013

Lunchbox Harvest Muffins

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.