I was looking for great ways to hide fruits and vegetables into recipes for kids.
I got two great suggestions, the book Deceptively Delicious by Jerry Senifeld's wife (which I ordered last week) and the blog Weelicious.
I fell in love with both and have to credit Weelicious with this awesome recipe! I used wheat flour and they still came out so yummy!
Strawberry Muffins (Makes 18 Muffins)
You may be pleasantly surprised to hear that these big red berries contain more Vitamin C than some citrus fruits as well as being high in fiber, folate and potassium. A 1 cup serving provides kids with a whopping 140% of their recommended daily dose of Vitamin C! Now, I’m not suggesting that you let your little one scarf down half of this recipe in order for that to happen, but in the event they do love these muffins that much, at least you’ll know that what’s baked inside these sweet little gems is doing their bodies good!
Ingredients
2 Cups All Purpose Flour
3 Tsp Baking Powder
1/2 Tsp Salt
1 Large Egg
3/4 Cup Milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
1/4 Cup Vegetable or Canola Oil
1/2 Cup Honey or Agave Nectar
1 Tsp Vanilla Extract
1 Tsp Lemon Zest
1 1/2 Cups Strawberries, chopped
3 Tsp Baking Powder
1/2 Tsp Salt
1 Large Egg
3/4 Cup Milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
1/4 Cup Vegetable or Canola Oil
1/2 Cup Honey or Agave Nectar
1 Tsp Vanilla Extract
1 Tsp Lemon Zest
1 1/2 Cups Strawberries, chopped
1. Preheat oven to 375 degrees.
2. In a bowl, combine the first 3 ingredients.
3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.
4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).
5. Add the strawberries to the batter and slowly combine.
6. Line or grease muffin tins and fill 2/3 of the way with batter.
7. Bake for 20 minutes or until toothpick tester comes out clean.
8. Cool and serve.
2. In a bowl, combine the first 3 ingredients.
3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.
4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).
5. Add the strawberries to the batter and slowly combine.
6. Line or grease muffin tins and fill 2/3 of the way with batter.
7. Bake for 20 minutes or until toothpick tester comes out clean.
8. Cool and serve.
1 comment:
I want to try some!!
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