|I have to say that I have the most fun cooking with my family. Even though we all do things differently, I really enjoy making things together that we can all share. My 6 year old and I used to bake together all the time. Now that he is in school it seems like forever since were last in the kitchen together. I think cooking with your kids is so important. It is science, math, reading and so much fun (you get to eat something yummy when you are done)! What could be better. Jay was sick (with what Max shared with him from a week ago) so Max told me that he wanted to find something that looked good and make it. We looked around at a couple of things that we had in the kitchen that needed to be used up and found a recipe from the FatFreeVeganKitchen that looked really good! We decided to make zucchini muffins. They were so good. Max actually did most of this by himself. I measured and he dumped. It was a great time and I can't wait to do it again soon! Oh and Jay ate all but the 3 that Max and I ate. I guess they were winners all around here!
(adapted from Fat Free Vegan Kitchen)
1 cup white whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar in the raw
6 TBSP unsweetened applesauce
1 1/4 cup shredded zucchini, packed
1 1/4 cups fat-free Lactaid milk or other non-dairy milk
2 TBSP sugar in the raw
1/4 tsp pumpkin pie spice
Preheat oven to 400 F. Line a muffin pan with paper or silicone liners or spray well with non-stick spray.
In a large mixing bowl, combine the dry ingredients. In a medium bowl, whisk the wet ingredients together.
Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Sprinkle the center of each muffin with topping and bake until a toothpick comes out clean, about 20 minutes.
1 muffin = 116 calories
Labels: muffins, vegetables