SUNSHINE MUFFINS

Makes: 24 muffins

■ 2 cups (500 mL) grated peeled apple (2 to 3 large Spartan, Gala or McIntosh)

■ 1 1/2 cups (375 mL) grated peeled carrots (2 to 3 medium carrots)

■ 1 1/2 cups (375 mL) grated peeled red beets (2 to 3 medium beets)

■ 1 cup (250 mL) grated zucchini (1 small zucchini)

■ 6 eggs, well beaten

■ 1 1/2 cups (375 mL) extra-virgin olive oil, avocado oil or vegetable oil

■ 2 tsp (10 mL) pure vanilla extract

■ 2 cups (500 mL) all-purpose

■ flour, 2 1/2 cups (625 mL) whole wheat flour

■ 1 1/2 cups (375 mL) sugar or coconut sugar

■ 4 tsp (20 mL) baking powder

■ 2 tsp (10 mL) baking soda

■ 1 tsp (5 mL) salt

■ 1 tbsp (15 mL) cinnamon

■ 1 tsp (5 mL) ground allspice

■ 1/4 tsp (1 mL) nutmeg

■ 2 cups (500 mL) raisins

■ 1 cup (250 mL) chopped toasted raw walnuts or pecans (optional)

■ 24 raw pecan halves, for topping (optional)

1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350 F

(175 C). Grease 2 muffin tins or line with paper liners.

2. In a large bowl, stir together the apple, carrots, beets, zucchini, eggs, olive oil and vanilla.

3. In a medium bowl, sift together the all-purpose flour, wholewheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice and nutmeg.

4. Stir the flour mixture into the vegetable mixture until well combined. Fold in the raisins and chopped nuts (if using).

5. Fill the muffin cups about three-quarters full. Top each muffin with a pecan half (if using). Bake for 20-25 minutes or until golden brown and a toothpick inserted into the centre of a muffin comes out clean, rotating the muffin tins top to bottom and front to back halfway through.

6. Let cool completely in the muffin tins on a rack before removing from the tins. Store in a resealable container at room temperature for a few days or in the freezer for up to 1 month.