After watching my daughter inhale Goldfish yesterday and being pretty sure she didn't eat any of the cucumber slices, salad greens, or carrot sticks I kept offering, I got up early this morning. When I'm feeling guilty about my kids vegetable intake, I make muffins. Kids need vegetables, right? They need the fiber so they can do nice plump poops and get all those vitamins and nutrients to be healthy and strong, right? Well, I'm not crazy about making smiley faces out of vegetables, or coating everything with cheese, or having ranch dip at every meal.
So, if all else fails, I make muffins. Then I KNOW they've eaten vegetables. I love watching as their little grimy hands bite into the muffins and chomp them down without any suspicions. Yep, they are 1 & 2 3/4. Too little to know or suspect, even if they see me pour the yellow puree in the batter. My husband eats them too and said..."Mmmm...good muffins, honey." He knows there is something "special" in them, but he doesn't care as long as he can't see it or taste it. Double score.
I find myself making muffins a lot these days (gulp!) so I'm going to start sharing the recipes. This recipe is from Jessica Seinfeld's book, Deceptively Delicious with my adjustments in parentheses.
So, if all else fails, I make muffins. Then I KNOW they've eaten vegetables. I love watching as their little grimy hands bite into the muffins and chomp them down without any suspicions. Yep, they are 1 & 2 3/4. Too little to know or suspect, even if they see me pour the yellow puree in the batter. My husband eats them too and said..."Mmmm...good muffins, honey." He knows there is something "special" in them, but he doesn't care as long as he can't see it or taste it. Double score.
I find myself making muffins a lot these days (gulp!) so I'm going to start sharing the recipes. This recipe is from Jessica Seinfeld's book, Deceptively Delicious with my adjustments in parentheses.
Lemon Blueberry Muffins
1/2 c packed brown sugar
4 Tb. trans-fat free margarine (I just used butter)
1 c. lemon yogurt (I used plain)
1 c. blueberries
1/2 c. yellow squash puree
1 large egg
2 tsp lemon extract
1 tsp lemon zest
2 c. flour (I did half whole wheat flour.)
1/4 c. ground flax seed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees. Coat muffin pan with oil or liners. In a large bowl combine sugar & margarine. Stir in yogurt, blueberries, yellow squash puree, egg, lemon extract, & lemon zest. Add flour, flax seed meal, baking powder & soda, and salt. Stir until just combined, but do not over mix. The batter is supposed to be lumpy. Divide among the muffin cups. Bake until the tops are lightly browned-13-16 minutes. Makes 12 muffins.
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