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Sunday, June 26, 2011

Big A's Carrot Pineapple Mini Muffins

Big A had a massive melt down after I got back from New York. It was quickly apparent that she was feeling extremely jealous of Little A and that she really needed some alone time with me.

Fortunately, this weekend our Sunday routine changed as the new session for swimming began for the girls. It now works out that Big A and I have about an hour together while Adam is taking Little A to the JCC.

I asked Big A how she would like to spend this time and she immediately decided she wanted to bake carrot muffins. Hey, who am I to argue if my sweet toothed sweetie requests homemade baked goods with veggies in them??

Fortunately, she loves eating these as much as she liked making them. Whether or not they compare with "Bear Paws" is another story...

1 lb organic carrots, steamed and pulsed in food processor
1 19oz can crushed pineapple
2 eggs
1/4 cup canola oil
2 tsp vanilla
1/2 cup sugar, Splenda or stevia (I used a stevia that measures one-to-one with sugar)

2 cups organic whole wheat flour
1 cup natural bran
1/2 cup flax seeds
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp sea salt

Whisk together wet ingredients in a large bowl. In a medium bowl, stir together dry ingredients. Add dry to wet and stir, just until mixed. Spoon into greased mini muffin tins. Bake at 350F for about 15 minutes*. Cool slightly before transferring to a wire rack. Makes 48 mini muffins.

*If using regular sized muffin tins, bake for about 20 mins. Note that baking times are always approximate and you should always use the toothpick test just to be sure.

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