Today Nathan had:
B: 1/4 of a pear, one muffin
S: a few raisins and a child-sized yogurt (Minigo)
L: chicken, green beans, and cherry tomatoes
D: shrimp, carrots, and mushroom-fried rice (brown rice, no soya sauce... I took his serving out before finishing ours)
I am only on here for two days, and I get asked for a recipe... how flattering! Here is the basic recipe:
Multigrain Vegetable Yogurt Muffins:
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup oat flour (or wheat germ, oat bran, ground flax seed, etc)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup plain yogurt
1/3 cup white sugar
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
"extras": a few handfuls of raisins, chocolate chips, sunflower seeds, and/or chopped nuts , etc as you see fit
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease or spray 24 muffin cups.
2. In a bowl, sift together the flours, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, and any "extras" you are using. Scoop into the prepared muffin cups.
3. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
This time, I made them with slivered almonds and a few chocolate chips. Usually, I use raisins and chopped walnuts. They are not very big... a perfect size for DS.
