Thursday, December 1, 2011

zucchini muffins


Overall, I have to say, C is a pretty good eater.  She loves lots of fruits, some veggies, eats the whole grain version of pasta, rice, and bread, and she has her favorite proteins.  But she's reluctant to try green vegetables, so I'm always trying to think of ways to get her to go beyond avocado.  One of the solutions I came up with is these zucchini muffins.  I make sure to put lots of the green skin in because that must be where the nutrients are, right?  To make it less dessert-like and OK as an everyday snack, I adjusted it from this recipe.  Here's my version:

Preheat oven to 350.
Mix dry:
1.5 c whole wheat flour
1/3 c cugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 TBS wheat germ (optional)

Mix wet:
1 egg, beaten
1/4 c vegetable oil
1/4 c applesauce
1/4 c milk
1 TBS lemon juice
1 tsp vanilla
1 TBS milled flax seed (optional)

Combine wet and dry ingredients.  Fold in 1 c grated zucchini (about one medium zucchini).  Bake mini muffins for 18 minutes, regular size for 20-25 minutes.  Makes 24 mini muffins + 6 regular.  Looking at this photo, though, I think I could have filled the cups more, making fewer muffins--they didn't rise much when baking.

The zucchini is still very visible after baking, so I don't feel like I'm being sneaky.  They're just that tasty that she doesn't seem to mind the green.  They freeze well, so I try to keep a bag of them on hand for snacks and school lunches.

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