In an effort to keep feeding my daughter, I started thinking of ways I could combine my efforts and sneak healthy options into good-tasting food.
So I did a search on the Internet and found a great recipe for Carrot Raisin Mini Muffins. Autumn loves raisins, so I figured these would be great. She's a pretty good vegetable eater, too, so I'm not trying to get extra vegetable servings in her with this. I'm just trying to give her another option for lunch -- something to eat with her yogurt.
Here's the recipe, adapted from foodfit.com:
Carrot Raisin Mini Muffins
2 eggs
1/2 cup plus 2 tablespoons unsweetened applesauce
1/2 cup sugar
1 1/2 cups finely chopped carrots
1/2 cup raisins
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1. Preheat oven to 400 degrees. Line muffin tins with paper cups or spray them with nonstick spray.
2. Whisk the eggs, oil and sugar together in a large mixing bowl. Stril in the carrots and raisins.
3. Stir together the remaining ingredients in another bowl. Add the flour mixture to the carrot mixture and stir to combine. Spoon the mixture into muffin cups. Bake 15-20 minutes.
(It says it makes 30 mini muffins, but I squeezed my batter into 24 so I wouldn't have to bake two batches.)
At a later point, with the help of our food columnist, I'll figure out calories, fat, protein and all of that good stuff.
For the record, I did give Autumn and spoon and I asked her to help me stir. The only problem was making sure she didn't drool into the bowl.