Disappearing Zucchini Muffins
Note: 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.
Prep time: 30 minutes
What you need:
• 1½ c. shredded zucchini (about 2 small)
• 2 c. whole-grain pancake or biscuit mix
• 1 tsp. cinnamon
• 1 teaspoon allspice
• 2 eggs
• ¾ c. brown sugar
• ¼ c. unsweetened applesauce
• 2 tsp. fresh lemon juice
• powdered sugar (enough to dust the muffins)
Equipment and supplies:
• oven (you'll need help from an adult assistant)
• bowls — one large, one medium
• grater — a plastic grater is safest for kids
• measuring cups and spoons
• muffin tin and paper liners
What to do:
• Wash zucchini and remove ends.
• Shred zucchini using largest holes on grater.
• Wrap grated zucchini in a couple of paper towels and squeeze to remove water.
• Measure 1½ cups of squeezed-dry zucchini.
• Preheat oven to 375° Fahrenheit.
• Line a 12-cup muffin tin with paper liners.
• 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 (with help from your adult assistant) and cool on a wire rack.
• Sprinkle muffins with a dusting of powdered sugar
How much does this recipe make?
About a dozen muffins.
Source:kidshealth.org
Other links:
Being Safe in the Kitchen ( part1)
Being Safe in the Kitchen (part2)
Five Ways to Avoid Sports Injuries (part1)
Five Ways to Avoid Sports Injuries (part2)
Blueberry Pancakes
Berry Tasty Muffins