Carrot / Zucchini Muffins

My almost 2 year old is on a food strike. Has been for quite a while. She used to eat everything but now it seems like she won't anything other than Goldfish or Cheerios. So I have now resorted to trying to hide veggies into things that I'm fairly certain she will eat. Like a muffin.

I posted on my message board looking for advice on what to feed my super picky child and someone posted this recipe carrot/zucchini muffins. I was intrigued so I bought the ingredients and got to baking.



Carrot/Zucchini Muffins

Ingredients

• 1/4 cup canola oil
• 1/2 cup brown sugar
• 1 egg
• 3/4 cup applesauce
• 1 cup grated carrots (approximately 2 medium size carrots)
• 1 cup grated zucchini (approximately 1 medium zucchini)
• 1 cup all-purpose whole wheat flour
• 3/4 cup all-purpose flour (optional – leave out for super moist muffins!)
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

Directions

1. Preheat oven to 400F
2. In a large bowl, whisk together oil and sugar.
3. Beat in egg, then applesauce.
4. Stir in carrots and zucchini.
5. In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
6. Fold dry ingredients into wet, until just mixed.
7. Spoon batter to the very top of sprayed, paper-lined muffin cups and bake 18-20 minutes or until a toothpick comes out clean when inserted in a muffin.

My verdict: Not bad! I was pleasantly surprised by the taste. They were super easy to make and Stephanie even ate hers! The only thing I would differently next time (and there will be a next time) is that I would grate the carrots and zucchini more finely. Stephanie picked out some of the "offensive" veggies from her muffins.