Sweet Garden Veggie Muffin

Using the carrots and peas from your garden you will get some fresh muffins that are great for breakfast or for a snack any time of the day.

Ingredients:

• 3 1/4 cups all purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 2 cups sugar
• 1 cup packed light brown sugar
• 1 cup vegetable oil
• 2 tablespoons water
• 4 eggs, beaten
• 1 1/2 cups grated carrots
• 3/4 cup pea puree, no skins
• 1 teaspoon lemon juice
• 1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugars. In a separate bowl, combine oil, water, eggs, carrots, pea puree and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Spray muffin pans with nonstick spray and bake for about 25-30 or until toothpick comes out clean.

Number of Servings: 16 - 20