{Eat yo' veggies} muffins

Although our son has a healthy appetite and will try anything once, I am always trying to find ways to get his veggies in. There's only so many goldfish I'm willing to let him jam in his face. If only goldfish crackers were made with veggies. Sigh.

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
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 tsp cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup melted unsalted butter
1/4 cup vegetable oil
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&deg 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.