Today I Made.....

Carrot Zucchini Pineapple Whole Wheat Muffins

3 eggs
1 cup oil
2 cups sugar (granulated)
2 tsp. vanilla
2 1/2 cups shredded carrots
2 cups shredded zucchini
1 8 oz. can drained crushed pineapple
3 cups wheat flour 
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg

Mix eggs, oil, sugar and vanilla together in one bowl. Stir in the fruit and veggies. In a separate bowl, mix up the remaining dry ingredients. Add the dry mix to the wet mix. Bake at 350 degrees for--
25-30 mins for muffins
45-60 mins for bread pans

James and I thought they were absolutely delicious.  I think next time though, I want to play around with the recipe a bit to reduce the amount of sugar and oil.  Maybe by substituting a little bit of applesauce?

I found the recipe on an online November 2007 birth board.  According to the other Moms, their babies can't get enough of these muffins, so I was really excited to offer one to Milan for her afternoon snack.

I told Milan I'd made her something really tasty and she was going to love it!

Well..... she didn't.  I swear this child can detect vegetables a mile away.

She picked up the remaining pieces of muffin and quietly tossed them off the side of her highchair.  

The End.