4 ouncessweet potato, carrots, beets, eggplant or a combination *
2tablespoonsground flax seed
2clovesgarlic, mincedcut in half
¼cupplain Greek yogurt
1cupwhole wheat flour ***
1½cupsfinely shredded cheese, dividedoptional
Shred the vegetables using a box grater or food processor.
Place the shredded vegetables on a double layer of paper towels. Fold the paper towels over the vegetables and let the moisture drain out while you prepare the other ingredients.
In a small bowl, combine the flaxseed and water. Let stand about 5 minutes or until a thick gel has formed. Stir occasionally.
Saute the shallot and garlic over low heat in a small (8 inch) nonstick skillet. Remove from heat and cool as you combine dry and wet ingredients.
Preheat oven to 350°.
Measure the flour, baking soda, baking powder, salt and spices into a small bowl. Mix well.
Put the yogurt in a large mixing bowl. Slowly add milk and stir to avoid yogurt clumps.
Add the flax/water mixture to the yogurt & milk. Mix well.
Add the dry ingredients in one or two batches. Stir well. The batter should be quite thick / stiff.
Squeeze the shredded vegetables to remove any excess moisture. Add the shredded vegetables to the batter. The batter should loosen up a bit.
Add 1 cup shredded cheese, if using.
Thoroughly spray the muffin tins.
Use a muffin scoop (¼ cup or 4 ounce size) or ¼ cup measuring cup to place the muffins batter into 9 tins.
Bake the muffins at 350° for 15 minutes.
Remove muffins from the oven and top with shredded cheese, if using. If not, just rotate the muffin tin, front to back in the oven. Bake for 15 more minutes if you have added cheese (they will be out of the oven longer) or about 10 minutes without cheese.
Muffins are done when an instant read thermometer reads over 200° when inserted in the middle of a muffin. You can also check doneness with a toothpick or cake tester if you have not used cheese on the muffins. (The cheese prevents any crumbs from sticking to the tester - see note below. ****)
Cool for two minutes in the pan before removing to a rack to finish cooling.
When the muffins are cool, store in the freezer.
* Use any combination of vegetables. You will have about 4 cups shredded vegetables - this includes the zucchini.
The vegetables can be prepared ahead of time. Put in the refrigerator for storage.
** This is less water than usual flax eggs. This is on purpose so the muffins do not contain too much moisture.
*** I use white whole wheat flour which has a milder flavor.
**** If you do not have a thermometer to judge the doneness of the muffins, I suggest you bake a trial muffin to see when they will be done. Because these muffins are so moist (& the vegetables release moisture when they bake) the muffins will not come out of the pan, or hold together if they are not done. Bake one as a test muffin. Let it cool and test it to see if it is thoroughly cooked.