Thursday, June 02, 2005

Baked goodness

Not much to say recently. Looooong weekend, full of laundry and other equally exciting things.

But I did manage to put together a recipe that not only get real food into my four year old, it also sneaks in vegetables AND fruits. And he LOVES it. Ah, sweet success. This was morphed from a banana bread recipe - I ended up packing it as full of healthy stuff as I could think of. On a hot day, I make up a half recipe (6 cupcakes), which fits quite nicely in the toaster oven. Said toaster oven doesn't heat up the rest of the house, so this is a very good thing indeed.

Banana muffins
makes 12

2/3 cup sugar
1/4 cup oil
3 ripe bananas, mashed
1 cup grated *something* - apple, zucchini, sweet potato, pear, carrot all work
2 eggs
1 1/4 cup whole wheat pastry flour (regular WW is fine, but they will be more dense)
1/2 tsp. salt
1 tsp. baking soda

Preheat oven to 350°. Either grease cupcake tins or use liners.

Mix sugar, oil, bananas, grated something and eggs together until smooth. Stir dry ingredients together in a bowl, then add to wet ingredients. Stir until just mixed together. Spoon into cupcake tin, filling each about 3/4 full. Bake at 350° for 25 minutes or until a toothpick comes out clean. Cool, then enjoy.