Ok, I decided to give it one more try and restart blogging... Ha, ha.. Hope it lasts this time.. When I started this blog, I didn't realized how much time a new baby can take from you... I thought that little Tulia will sleep like in her firsts months all the time :D. The joke was on me... :)))
Anyway, this week was the zuchinni week at our house... Pickled zuchinni made by our nanny, zuchinni fritters made by me for Tulia's lunch ( will post the recipe for this soon too), zuchinni muffins and so on ..
Actually, I realized that Tulia is not a big fan of veggies, so I have to come up with ways to incorporate them in her daily menu, without her noticing. Today I tried to feed her a creamy broccoli soup at lunch time and you can only imagine the shouts I got back from her... The greeny soupy stuff in the plate didn't appeal to her AT ALL... :)...
So, tonight I made for her these zuchinni and flax seed muffins to trick her into eating more veggies and fibers... Try them....They are healthy and tasty too...
What you need:
- 1 3/4 cups whole wheat flour
- 1/2 cup ground flaxseed
- 1 cup lightly packed light-brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
- 1/3 cup mashed ripe banana (from 1 large banana)
- 3/4 cup whole milk
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
How to make it:
- Preheat oven to 170 degrees Celsius. Put the muffin papers in your baking tray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
- Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.
No comments:
Post a Comment