In the Kitchen: Sneaky Chef Muffins

If your kid is anything like mine, they have a hard time eating their veggies. Am I right? I’ve been trying to sneak them into all different foods – pasta sauce, mac & cheese, dips, etc. This might be the sneakiest recipe yet! These muffins are really tasty! They are just a tad sweet and they don’t taste like dirt either. They are made with all kinds of good things – lots of veggies, wheat flour, flax seed, and no oil! Hooray! They make for a perfect breakfast or snack. They freeze really well, too! Best of all, Adair LOVED them. Muhahahaaaa… (sneaky laugh)

What you need:

1 good-sized zucchini – shredded
2 medium carrots – shredded
1 apple – shredded
1/2 C applesauce
1 C wheat flour
2 C all-purpose flour
1/4 C oats
3 tsp. baking soda
1 tsp. baking powder
1 TB cinnamon
1 tsp nutmeg
1 tsp. salt
3 whole eggs
1 C brown sugar
1 C plain kefir
1/2 C flax seed (can be milled)

Directions:

Preheat oven to 400 degrees. 
In a large bowl, shred zucchini, carrots, and apple. Add applesauce. Mix together.
In a large mixing bowl, add flours, oats, soda, powder, cinnamon, nutmeg, and salt. Mix together. 
In a small bowl, whisk together eggs, kefir, and brown sugar.
Add shredded veggies and egg mixture to dry mixture. Mix well. Fold in flax seed.
Put cupcake liners in a muffin tin and fill until 3/4 full. Bake for 12 minutes or until a toothpick comes out clean.
Devour or freeze! 

Recipe makes about 2 dozen muffins.


Recipe adapted from Shrinking Kitchen

Comments

  1. Nadine says

    Do you have a sense of how many cups (or ounces/grams) of shredded zucchini and carrots you used? I have plenty of both in my garden now, and was planning on making a batch of muffins!

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