Whole Wheat (sort of) Pumpkin Muffins
1 C all-purpose flour
3/4 C whole wheat flour
2t baking powder
1t pumpkin pie spice
1/4t baking soda
1 beaten egg
3/4 C skim milk
2 T butter, melted
1 C pumpkin, mashed
Preheat oven to 375
Oil twelve muffin cups, dust with flour.
Mix together first seven ingredients (flour to salt). Make a well in center of mix.
Combine egg, milk and butter. Stir in pumpkin. Add to flour, stir until just moistened.
Spoon batter into cups about 2/3 fill. BAke for 15-18 minutes. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Makes 12 muffins.
1 cup oil
1 2/3 cups sugar
1/3 cup brown sugar
2 cups zucchini, grated
3 cups flour, sifted (I do half all-purpose, half whole wheat)
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon salt
1/2 C walnuts, chopped (optional)
Beat the eggs until they are light and foamy.
Add the sugar, oil and zucchini.
Blend well with a spoon.
Mix the dry ingredients and add to the egg mixture; blend well.
Add the nuts, and spoon into greased muffin tins.
Bake at 325°F for 20 minutes. Makes 24 muffins.
My daughter (16mos) really likes hummus and pita/pita chips. Or baba ganoush on whole wheat mini-bagel. I know from working with preschoolers that if they can "dip" something, they really enjoy it...maybe pieces of fruit on toothpicks or veggies with a couple of "dips" (yogurt dip, jam dip, hummus, baba ganoush, etc.). What about a modified fondue? (Whole wheat bread/bagel pieces with a simple fondue... www.recipezaar.com
has lots of recipes)