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.
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
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)