Kate’s Kitchen with Kids: Veggie Power Muffins
This is a super fun (and super healthy) recipe to make with your kids. This is a perfect treat for playdates, birthday parties or for a rainy afternoon.
Dry Ingredients
1 cup Whole Wheat Flour
1 cup Flour, All-Purpose
3/4 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Nutmeg
1/4 tsp Cinnamon
Wet Ingredients
3/4 cup sugar
4 tbsp butter, without salt
2 large egg
1 tsp Vanilla extract
1/4 cup Apple Juice
1/4 cup Applesauce, unsweetened
1 medium Carrots, raw
1/2 cup (8 fl oz) Yogurt, Low Fat Plain
2 1/2 cup Fruit and Veggie Puree We used steamed broccoli, zucchini, banana, and apple
How to prepare:
-
Preheat oven to 375 degrees F.
-
Mix together dry ingredients in a bowl. Set aside.
-
Mix the sugar, butter, eggs and vanilla in a mixer. Beat well
-
Combine produce, apple juice, and apple sauce in a food processor and pulse until thoroughly mixed.
-
Combine the puree, carrots, and yogurt, into the butter mixture and beat until mixed.
-
Finally, add the dry ingredients and mix just until combined and wet.
-
Scoop the mixture into a prepared muffin pan
-
Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.
Yields: 36 Mini-Muffinns or 20-24 regular-size muffins (You can make regular size muffins, but they turn out better as mini-muffins because they are smaller and take less time to bake)