It’s been almost a year since I last posted…but now I’m back! Not only am I back, I’m back with an extra set of hands. Welcome, Isa!
I’ve been wanting to bake with her pretty much since the day she was born but kept waiting for the right time. We finally baked together for the first time this Friday. We made mini red velvet cupcakes for a dinner party we were invited to and had a blast in the kitchen (eating them was fun too). It was the perfect trial run for this morning’s baking session.
I figured one sugary treat was enough for the weekend, so today we went a healthier route. We made yummy veggie muffins with coconut chips and almonds, which she devoured. They’re a great way to give kids a treat that’s not all sugar and gets them used to veggies in desserts. She had so much fun mixing and whisking and eating everything we poured into the bowls, including the grated carrots and zucchinis (which were not her favorite). She loved watching the muffins rise from batter to beautiful tops and had the best time eating the finished product.
These muffins are very yummy and easy to make. Not too sweet, with a hint of salt, and a beautifully crunchy texture thanks to the coconut chips and crushed almonds. If you prefer a smoother texture in your muffins, go with shredded coconut and sliced almonds.
It’s so good to be back. Enjoy!
- 2 cups shredded carrot
- 1 cup shredded zucchini
- 1 cup chopped peeled apple
- 3/4 cup coconut chips (or shredded coconut)
- 1/2 cup chopped almonds (or sliced almonds)
- 2 teaspoons grated orange peel
- 2 cups all-purpose flour
- 1-1/4 cups sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- 3/4 cup vegetable oil
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
- In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.
- Combine yogurt, eggs, oil and vanilla in a mixer fitted with a paddle attachment
- Stir dry ingredients into wet ingredients until just moistened.
- Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 375° for 22-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.