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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great way to get your toddler to eat their veggies! They freeze well too which makes them great for busy moms! Their tiny size makes them great for toddler hands. You can also make 'adult' sizes for the rest of the family or for your older toddler using 2 'full size' muffin tins. **Recipe does contain wheat so be sure your toddler is not allergic before using this recipe** Serving size is 2 mini muffins or 1 regular muffin. Ingredients:
1/4 cup vegetable oil |
2 eggs |
1 egg white |
2/3 cup raisins |
1/2 cup dried apricot, coarsley chopped |
1 3/4 cups apple juice concentrate |
1 cup solid-pack pumpkin (not pumpkin pie filling) |
1 cup whole wheat flour |
1/2 cup unbleached all-purpose flour |
1/2 cup wheat germ |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
Directions:
1. Preheat the oven to 350°F Line mini-muffin tin with foil liners.
2. Beat the oil, eggs, and egg white together in a large mixing bowl. Chop the raisins and other dried fruit with the apple juice concentrate in a blender or food processor; add the pumpkin and blend. Fold the pumpkin mixture into the egg and oil mixture.
3. Combine the dry ingredients in a bowl. Add the dry ingredients to the pumpkin mixture and stir until just blended.
4. Pour the batter into the prepared muffin cups, filling each about 3/4 of the way full. Bake until a knife inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the tins for 10 minutes, then turn out onto a cooling rack to cool completely.
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