Posts Tagged ‘muffins’

Have you seen the muffin mom?

July 23rd, 2009

last two muffinsCarter has been watching me take pictures of his baking and the results, so he decided to get out his camera and record the evidence for himself: the last two Finnley’s Super Muffins. 

This morning, Carter said “No thank you” to a muffin offer. Tonight, after he heard that our neighbor Paul, who’s also a 4-year-old boy, ate three of them, he decided to try one after all. And then another one. And then take Daddy the last one—so he wouldn’t “miss out.”

Bottom line: Made 18 muffins last night. Distributed to family, neighbors, colleagues. All gone tonight.

Digg these muffins

July 22nd, 2009

I liked this muffin recipe so much, it inspired me to write my first Digg contribution:
Chef/dad helps parents cook easy healthy food for their kids
relishmag.com Do toddlers and zucchini mix? Yes, says Seattle chef and dad Greg Johnson who teaches parents how to prepare easy homemade food for babies and toddlers. His muffin recipe caught my eye because of its unusual ingredient combination: zucchini, olive oil, goji berries, apple sauce, etc. Result: cake-like muffins that don’t taste “healthy” but are.

Note: I put in about 5 tablespoons of goji berries to make up for having only 1/3 cup of raisins. Costco carries goji berries: key ingredient, not to be skipped!

Finnley’s Super Muffins

From Relish Magazine, courtesy of Greg Johnson

2 tablespoons goji berries
1/3 cup warm water
4 eggs
1/2 cup extra-virgin olive oil
1/2 cup unsweetened applesauce
1/2 cup granulated sugar
2 tablespoons agave nectar
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
2 cups grated zucchini
1 cup raisins

1. Preheat oven to 350F.
2. Soak goji berries in warm water 3 minutes.
3. Combine eggs, oil, applesauce, sugar, agave nectar and vanilla extract in a bowl; whisk together. Whisk in goji berries and soaking water.
4. Add flour, baking soda and cinnamon. Mix well. Fold in zucchini and raisins just until mixed. Batter will be very heavy.
5. Coat cups of muffin tins with cooking spray. Spoon batter into cups, filling each one-half to three-fourths full. Bake 18 to 20 minutes, until semi-firm to the touch. Makes 18 muffins.

Nutritional Information
Per serving: 200 calories, 7g fat, 45mg chol., 4g prot., 31g carbs., 160mg sodium.