Over the summer, breakfast became a drawn out affair. Wake up and have cereal. Fruit an hour later. Toast sometime after. But now that schools back in session, I've had to figure out a way to fill them up more efficiently. Two recipes caught my eye for being super healthy, filling, and seemingly interesting to kids. After trying them both this weekend and getting a hugely positive response, I knew we were on to something good.
Power Packed Fruit and Veggie Muffin for Picky Eaters
1 cup Whole Wheat Flour
1 cup Flour, All-Purpose
3/4 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Nutmeg
1/4 tsp Cinnamon
3/4 cup Sugar
4 tbsp Butter, without salt
2 large Egg
1 tsp Vanilla extract
1/8 cup Apple Juice
1/4 cup Applesauce, unsweetened
1 medium Carrots (shredded), raw
1/4 cup (8 fl oz)Yogurt, Low Fat Plain
2 1/2 cup Fruit and Veggie Puree (Suggested: steamed broccoli, zucchini, banana, and apple)
Preheat oven to 375 degrees F.
Mix together dry ingredients in a bowl. Set aside.
Mix the sugar, butter, eggs and vanilla in a mixer. Beat well
Combine produce, apple juice, and apple sauce in a food processor and pulse until thoroughly mixed.
Combine the puree, carrots, and yogurt, into the butter mixture and beat until mixed.
Finally, add the dry ingredients and mix just until combined and wet.
Scoop the mixture into a prepared muffin pan
Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.
These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.
Yields: 36 Mini-Muffins or 20-24 regular-size muffins (You can make regular size muffins, but they turn out better as mini-muffins because they are smaller and take less time to bake)
Blackberry Mango Breakfast Shake
1 1/2 cups frozen blackberries (If your kids don’t like the seeds in blackberries, substitute frozen blueberries.)
1 cup mango slices (refrigerated (such as Del Monte or fresh)
1 cup (about 6 1/2 ounces) low-fat tofu (such as Silken soft)
1 cup orange juice
3 tablespoons honey
Combine all ingredients in a blender; process until smooth.
Posted on Tue, August 27, 2013
by Elise Edwards filed under