Secret Weapon Toddler Muffins |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 48 |
|
OK, so I made these for the benefit of my toddler but DH and I were equally as pleased with them :). Right now DS won't touch zucchini or carrots, so these were the result of some mama sneak-age. I am posting them as I made them, but next time I am likely to decrease the sugar just a touch. I used a variety of flours as I like to mix it up, but I'm sure just ww or white would be fine, too. Enjoy! Ingredients:
1 1/2 cups zucchini, grated (don't drain it) |
1 (4 ounce) jar carrot baby food |
1/2 cup rolled oats (quick oats will save you the soaking step) |
1/4 cup white flour |
3/8 cup whole wheat flour (i used white wheat) |
3/8 cup spelt flour |
3/8 cup sugar |
1/8 cup brown sugar |
1 egg |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon vanilla |
1/8 cup walnuts, chopped |
Directions:
1. Preheat oven to 325 degrees F and grease a muffin pan.
2. Combine zucchini, baby food, oats, flours, egg, sugar, and vanilla in a bowl. The mixture will be dry, just be patient and combine well.
3. Let this mixture sit for about 15 minutes or long enough for the oatmeal to soak up some of the liquid.
4. Add the baking soda, baking powder, salt, and cinnamon, mixing well.
5. Stir in the walnuts.
6. Scoop the batter into muffin pan and sprinkle with cinnamon.
7. Bake for approximately 25 minutes (or until a toothpick inserted in the center comes out clean).
|
|