Morning Muffins

What You'll Need 1 large or 2 small apples to make 1 heaping cup

1 small zucchini, chopped to make 1 heaping cup

1 cup baby carrots

3 eggs, room temperature

1/2 cup chopped pecans (optional)

1 cup vanilla cake mix

2 1/4 cups all-purpose flour (I use 1 1/4 cups organic flour and 1 cup cake flour)

1 1/2 cups sugar

1/2 cup sunflower oil

1 stick butter, softened for 20 seconds in microwave

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice or nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon almond extract (optional)

Lemon zest (optional)

2 tablespoons orange juice or applesauce

2 tablespoons milk or cream

Before you begin, lightly chop and measure apples, zucchini, and carrots, heaping cupfuls.
Use a food processor to finely chop fruit and vegetables.
In a bowl, stir together fruit and veggie blend, eggs, sugar, butter, oil, OJ, milk, and extracts.
Stir together all dry ingredients: flours, baking powder and baking soda, salt, spices, and nuts if desired. Zest a bit of lemon skin into this also, if you want, but don’t have to.
Stir together wet and dry ingredients, folding together until there’s no more flour, but don’t overstir.
Scoop into muffin cups 2/3 full. Add crumble topping (below) if desired but you don’t have to. Bake at 350 degrees for 22-25 minutes or until lightly browned. Do not overbake.
This recipe makes 2 dozen regular-size muffins.