Girlfriend is not a huge fan of veggies (or meat for that matter) but she will consume hidden veggies (not meat) in the form of muffins, mac and cheese and nuggets. I love to cook big batches of food and freeze it, so that during the week we just defrost for her lunch or dinner. Sidenote, my child thinks the microwave is the only appliance in the kitchen. We got her a play kitchen for Christmas and she spent hours putting her pretend food and pans in the microwave and then serving us her creations, accompanied by "YUM" Thanks to the many snow days we have had lately, I've had her "help" me in the kitchen, so she can see that not all of her meals come from the microwave!
I adapted some muffin recipes that claimed to be healthy but had over a cup of sugar in them!
The following in the recipe we used during the latest snow day.
Snow Day Zucchini & Carrot Mini Muffins
Ingredients
- 2⅔ cup all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon salt
- ½ teaspoon ground allspice
- 2 zucchini, shredded
- 2 carrot, shredded
- 6 Tablespoons unsweetened applesauce (or 1/4 cup and 2 Tablespoons)
- 4 Tablespoons butter, melted
- 4 Tablespoons milk
- 2 teaspoons vanilla extract
- 1 Tablespoon honey
- 1 Tablespoon agave
- 2 eggs, lightly beaten
Instructions
- Preheat oven to 400 degrees F.
- In a large mixing bowl, combine all dry ingredients (flour-allspice)
- In a separate mixing bowl, combine wet ingredients (zucchini- eggs)
- Add wet ingredients to dry ingredients and mix until combined.
- Spray a mini muffin tin with nonstick cooking spray.
- Spoon batter into mini muffin tins until full ( I use a mini ice cream scoop)
- Bake for 12-15 minutes, or until an inserted toothpick comes out clean.
