09/20/2026
This recipe is one I've wanted to make for a long time, since the cookbook came out (Fraiche Food, Full Hearts by Jillian Harris and Tori Wesszer), but what held me back was that it seemed like a lot of grating (aka work) and I'm not going to lie, it is a bit of work but it is so worth it! This muffin, in their cookbook says that their kids gave it a 20 out of 10 rating and I agree with their kids. This is a really good muffin and a great way to get veggies into the diet and use up some veggies and fruits in your fridge. The one ingredient I was a bit concerned about was the beets but you don't even know they are in there. I used a white beet so no coloration from it and I'm not sure what the red beet would do, but if anything I bet the batter is just a bit pink. As for the spice mixture - it's great but if you don't have all the spices, you could use pumpkin pie spice or even just add more cinnamon - all would work. One more note - I have cut this recipe in half and it works just fine - so if the size of this is too much for you, try that instead.
Let's bake. . .
Sunshine Muffins
Into a large bowl, mix together
2 c. peeled, grated apples (I used granny smith but you can use gala, mcintosh, whatever)
1 1/2 c. peeled, grated carrots (2-3 carrots)
1 1/2 c. peeled, grated beets
1 c. grated zucchini (peel or not - your choice)
6 eggs
1 1/2 c. vegetable oil
2 tsp. vanilla
In a separate bowl, add in and combine
2 c. flour
2 1/2 c. whole wheat flour
1 1/2 c. sugar
4 tsp. b. powder
2 tsp. b. soda
1 tsp. salt
1 tbsp. cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
Stir the flour mixture into the vegetable mixture, mixing well.
Add in
2 c. raisins
Fill greased or lined muffin cups, 3/4 full and bake at 350% for about 20 minutes or until the tops bounce back when lightly touched.
Makes about 24 muffins.
Enjoy!
