Thursday, March 21, 2013

veg of glory, rainbow edition!

How do vegetables and fruit that is in all different colors get made into yummy snacks? We made muffins!
Before I had this blog, I've been tinkering about making Morning Glory muffins without the egg. It is a thing in our house, and I make them in my allergy-friendly bake sale class. So today, a riff on that: all the colors in one muffin!  

The eggplant was the only thing I was iffy about, so we only used a little and chopped it up small. But carrots, apple, zucchini all grated up nicely in the food processor. I think it works out as long as it's roughly the same volume.

yummy, healthy, and best of all they'll be eaten for snacks for a few days. so hard to get Kikay to eat varied foods, but she's learning about nutrition in school so maybe a breakthrough soon.
 Color Veg of Glory Muffins! 

2 1/4 cups all-purpose flour, or 1 cup apf and 1 1/4 cups wholewheat flour
1 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. xanthan gum
1 cup sugar (brown can be used, but it makes the muffins really dark)

Grated in processor:
1 1/2 -2 cups carrots (about 2 medium?)
1 apple, not peeled
1 zucchini
1 small japanese eggplant, seeds removed

 1 cup (8 oz can) crushed pineapple in juice -- you can also use fresh
1 cup (7 oz) canola oil
1 cup coconut
1/2 cup raisins
1/2 cup blueberries

Mix all together, then scoop out and bake at 375 about 15 minutes.
This makes 24 cupcake-size muffins, or 12 large (Texas type) ones.

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