I grow up with this problem every fall. We would take bags to every neighbor.
Becky’s Carrot Zucchini Pineapple Muffins
My friend Becky is about as close to a “super mom” as you can get. A demanding full-time job, 3 kids, and manages to find the energy for fun adventures, running half marathons, lots of home-cooked goodness, and having a sense of humor about it all. If she wasn’t such an awesome person, I might just hate her a littleHere’s what she says about these carrot-zucchini muffins: “We make them in mini muffin tins. Oliver (baby) loves them and the other two will eat them if they are starving, so I save them for the ride home from school. They travel well and are reasonably good for you. Nate (toddler) is a huge fan of cooking with me and he loves this because he gets to do the cuisinart and the mixer. He also likes putting the cupcake papers into the baking pans. Even though he helps me make these, it doesn’t stop him from looking at the muffins later and saying – what is this green stuff mommy? Oh well!”
I gave them a test run recently and the kids I was with (ages 2-4) ate them right up. “Do these have vegetables in them?” asks the four year old, suspiciously. Aren’t you amazed at the impressive power of observation that kids have when it comes to spotting that sliver of green or tiny speck of pepper? But despite the suspicion of vegetables lurking, the lure of these muffins was just too strong. Tiny nibble…. ”Mmmmm these are THE BEST!”. Big bite…. “More please!”
This makes a large batch (~2 dozen standard-sized muffins), so unless you have 3 hungry kids, you might cut it in half, freeze some, or best yet share with a friend. For little hands (or messy cooks), you can scoop the batter into a large zip lock bag, snip the corner and “pipe” into the muffin tins about 2/3 full. (more…)
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