Wednesday, July 8, 2009

Healthy kids recipe: Disappearing Zucchini Muffins

Are you looking for something healthy that the kids can grab on the way out the door? Try these tasty muffins. And, you don't have to peel the zucchini before shredding it for this recipe. It won't affect the taste and the peel will provide some extra fiber. I've noticed that when my kids help prepare it, it automatically "tastes great" and they get a little math lesson to go along with it!

Prep time: 30 minutes


1½ cups shredded zucchini (about 2 small)
2 cups whole-grain pancake or biscuit mix
1 teaspoon cinnamon
1 teaspoon allspice
2 eggs
¾ cup brown sugar
¼ cup unsweetened applesauce
2 teaspoon fresh lemon juice powdered sugar (enough to dust the muffins)

Equipment and supplies
bowls — one large, one medium
grater — a plastic grater is safest for kids
measuring cups and spoons muffin tin and paper liners


Preheat oven to 375° F. Line a 12-cup muffin tin with paper liners.

Wash zucchini and remove ends. Shred zucchini using largest holes on grater. Place grated zucchini on paper towels and squeeze to remove water. Measure 1½ cups of squeezed-dry zucchini.

In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.

Fill each muffin cup 2/3 full with batter. Bake 10–15 minutes or until golden. Remove muffins from tin and cool on a wire rack. Sprinkle muffins with a dusting of powdered sugar.

How much does this recipe make?About a dozen muffins.

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