Thinking of summer treats? They can be healthy too. Muffins are a good way to get fiber into your little ones and for some who aren't very fond of fruits or veggies, a creative way to sneak them into their diet. You can experiment with pureeing different fruits and veggies and adding them to your mix. Plus, baking is a great way to introduce the kids into the kitchen, let them help stir or pour and even use the time to talk about what the food you are preparing will do for their bodies.
Pumpkins are rich in carotenoids, leutein, iron, zinc and fiber. They help fight free radical damage and eye conditions like cataracts and macular degeneration. This recipe calls for 1 1/2 cups of flour and then 1 cup of whole wheat flour, but I substituted whole wheat for the whole recipe and thought they came out very well. I also used safflower oil in the recipe, which is high in Vitamin E (a free radical fighting antioxidant). Also, when buying applesauce, look for *no added sugars* and check the label for unnecessary things like high fructose corn syrup or added colors.
I found this recipe in a cookbook called "pigtails and frog legs" ...
Pumpkin-Applesauce Muffins
1 1/2 cups flour
1 cup whole wheat flour
1 cup sugar
1 tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs beaten or 1/2 c egg substitute
1 16oz can pumpkin
1/3 cup vegetable oil
1 ¼ cups applesauce
In a large mixing bowl, combine flours, sugar, pumpkin pie spice, soda and salt. In a medium bowl, combine beaten eggs, pumpkin and oil. Add pumpkin mix to flour mixture and stir well. Add applesauce and mix until smooth. Don't over mix. Fill greased muffin cups. Bake in preheated 350 degree oven for 30-35 minutes. Yields 16 muffins.
Enjoy :)
