Magic Fruit and Veggie Cupcakes

Magic Fruit & Veggie Cupcakes

* Cooking spray (optional)
* 1/2 cup all-purpose flour
* 1/2 cup whole-wheat flour
* 1 tablespoon soy flour - I subbed 1 tbsp all-p flour
* 2 tablespoons wheat germ - I subbed for wheat bran
* 1/2 cup bran flakes cereal or old-fashioned oats (or a combination)
* 1/4 cup ground flax seeds - I subbed 2 tbsp veg oil mixed w/3 tbsp flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* Pinch of salt
* 1 large egg
* 1/4 cup packed light brown sugar, plus more for topping (optional)
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon vanilla extract
* 2/3 cup plus 1 tablespoon whole milk
* 3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach) I used carrots & zucchini
* 3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins) I used crushed pineapple & raisins

Directions

Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.

Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended

Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.