Orange I Delicious Zucchini Muffins
(12-18 Months)
Who eats veggies for breakfast? WE DO! This little gem incorporates wholesome whole grains, nutritious zucchini, and zesty orange for a taste your little one can’t refuse.
1 cup all-purpose flour
1 cup whole wheat flour
1 cup oat bran
1 teaspoon baking power
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup whole wheat flour
1 cup oat bran
1 teaspoon baking power
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon baking soda
2 eggs
1/3 cup canola oil
1/3 cup canola oil
Zest of an orange or lemon
1-1/2 cups turbinado sugar
1/3 cup organic orange juice
2 cups shredded zucchini (about 1 large zucchini)
1-1/2 cups turbinado sugar
1/3 cup organic orange juice
2 cups shredded zucchini (about 1 large zucchini)
Preheat oven to 350°.
Spoon flours and oat bran into dry measuring cups and level off with a knife. Combine mixture with other dry ingredients (through baking soda) in a large bowl.
Combine eggs and next 4 ingredients in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. (Do not over mix...this will make your muffins tough.)
Combine eggs and next 4 ingredients in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. (Do not over mix...this will make your muffins tough.)
Lightly coat mini-muffin tins with cooking spray. Spoon teaspoon size portion into each muffin tin (fill about 2/3 full). Bake at 350° for 10-12 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Yield: 36 mini-muffins
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