A friend of mine here has a picky eater, and she concocted some pumpkin muffins into toddler muffins packed with veggies that her son will actually eat. I decided I would try my hand at it too.
Here's what I came up with:
Eat yo' veggies muffins
(adapted from Runner's World magazine)
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 tsp cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup applesauce ( replaced oil and butter and added sweetness)
1/2 cup shredded zucchini
1 cup pureed or mashed cooked sweet potato
1 egg, beaten
1/2 cup buttermilk ( made by adding 1/2 TBSP lemon juice to lowfat milk and letting it sit 10 minutes)
Heat oven to 375° F. Grease 12 muffin cups or add paper liners.
Combine flour, baking powder, ginger, cinnamon, baking soda, and salt.
In a bowl, whisk applesauce, sweet potato, egg, and buttermilk. Fold wet mixture into the dry; stir until just combined.
Fill muffin cups three-quarters full. Bake for 20 to 25 minutes.
And as expected, Sal annihilated them. I will say, as an adult, these are not very tasty ( no sugar in a muffin? Puh-lease!) but for a toddler that doesn't know any different, these were the best muffins ever and earned me a gold star in his book.
If you try them, let me know how your kids like them. Feedback is always appreciated.