Mission

Mission

Wednesday, January 21, 2015

Savory Zucchini, Spinach Muffins or Sweet, Sweet Potato Cinnamon Muffins


Toddlers love feeding themselves and who wouldn't want to enjoy a scrumptious, warm homemade muffin? This recipe is sure to satisfy your little tike. Enjoy!


I always welcome feedback. Please let me know if your little one loved or hated these muffins! 

What you will need:
¾ cup milk (preferably with DHA)

¼ cup olive oil (for baking)

1 teaspoon of olive oil (for sautéing)

1 large egg

1 ¾ cup of unbleached all purpose flour

¼ cup baby or toddler oatmeal

2 tablespoons baking powder

½ teaspoon salt

Savory Version
1 cup of frozen chopped spinach defrosted and drained
or 1 cup shredded zucchini drained, peeled optional  

½ chopped yellow onion

1 tablespoon of fresh chopped dill

½ cup shredded cheddar cheese

Sweet Version
1 cup of boiled mashed sweet potato 

¼ cup light brown sugar 

½ teaspoon of cinnamon

Start cooking:
Savory Version
Heat oven to 300 degrees F. Grease bottoms of 12 muffin pans or line with paper baking cups.

.                 Thaw and drain frozen spinach or shred 1 cup zucchini and put aside.
.                 Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated and add dill.
.                 In large bowl, beat egg, milk, cheese and oil. Stir in flour, oatmeal, baking powder and salt until flour is moistened. Batter should appear lumpy.

.                 Bake in oven 20 to 25 minutes or until golden brown. For muffins baked in greased pan, let stand about 5 minutes in pan, if baked in paper baking cups, remove immediately.

Sweet Version
Heat oven to 300 degrees F. Grease bottoms of 12 muffin pans or line with paper baking cups. 
.                  Boil, peel and mash potatoes, about 2 potatoes to make 1 cup
.                 In large bowl, beat egg, milk, sweet potato and oil. Stir in flour, oatmeal, baking powder and salt until flour is moistened. Batter should appear lumpy.

.                 Bake in oven 20 to 25 minutes or until golden brown. For muffins baked in greased pan, let stand about 5 minutes in pan, if baked in paper baking cups, remove immediately.

Recipe by: http://mindfulmotherland.blogspot.com/

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