Green, green, green...what is it about green foods that kids find so offensive? My kids turn up their noses at the mere sight of spinach, lettuce, or broccoli. I have to puree or chop them into indistinguishable bits too small to pick out of their food if I even have a chance of them eating it.
This recipe is from Kara over at Kara's Kitchen Creations is full of green flecks of zucchini and lime, yet somehow my kids are quick to overlook the greenness and instead savor these zesty, moist muffins. They were a delicious, fun way to start the day and the kids never seemed to notice or care that there were two whole cups of shredded zucchini in there. Hehe--I'm so sneaky! Thanks Kara for a great recipe!
The ingredients:
Click here for printable recipe.
1/2 cup butter
1 cup sugar
2 eggs
1-2 tsp. lime or lemon zest
2 Tbs. lime or lemon juice
2 cups flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
2 cups shredded zucchini
TOPPING:
1 Tbs. sugar
1/4 cup sliced almonds, slightly crushed
Cream butter and sugar. Beat in eggs, zest, and juice. Stir in dry ingredients, then zucchini. Spoon into well-greased or paper lined muffin cups. Sprinkle with sugar, then almonds. Bake at 325° for 18-20 minutes. Makes about 15 muffins.
Enjoy!
This recipe is from Kara over at Kara's Kitchen Creations is full of green flecks of zucchini and lime, yet somehow my kids are quick to overlook the greenness and instead savor these zesty, moist muffins. They were a delicious, fun way to start the day and the kids never seemed to notice or care that there were two whole cups of shredded zucchini in there. Hehe--I'm so sneaky! Thanks Kara for a great recipe!
The ingredients:
Click here for printable recipe. 1/2 cup butter
1 cup sugar
2 eggs
1-2 tsp. lime or lemon zest
2 Tbs. lime or lemon juice
2 cups flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
2 cups shredded zucchini
TOPPING:
1 Tbs. sugar
1/4 cup sliced almonds, slightly crushed
Cream butter and sugar. Beat in eggs, zest, and juice. Stir in dry ingredients, then zucchini. Spoon into well-greased or paper lined muffin cups. Sprinkle with sugar, then almonds. Bake at 325° for 18-20 minutes. Makes about 15 muffins.
Enjoy!
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