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Monday, September 17, 2012

Carrot Muffins

Carrot (or Apple or Zucchini) Muffins

1/2 c water (use a little more for carrot or zucchini)
1 c brown sugar (I actually normally use a little less - say 3/4 c brown sugar)
1 c grated apples or carrots or zucchini (the food processor is your friend)
1 c raisins
1/2 c vegetable oil
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1 3/4 c flour (I'd do half whole wheat and half white - all whole wheat makes them a little dense and grainy)

Combine water, sugar, apples, raisins, oil and seasonings in saucepan over medium heat. Bring to boil.
Remove from heat and let cool completely.
Add flour and baking soda (you can also add 1/2 c nuts here if you want to) and stir til blended.
Fill greased muffin tins with batter to the top.
Bake at 350 for 25 minutes.
I used a silicone muffin tin and 25 minutes was perfect. You may need to adjust the time for different pans.

*For a little extra nutrition, you can always sneak in 1/2 c pureed butternut squash to the ingredients on the stove. Cut a butternut squash in half the long way and scoop out the seeds. Place cut side down in a pan with an inch of water in it and roast at 400-450 for about an hour. Scoop the roasted squash out into an ice cube tray or small containers and freeze. Defrost and use as needed in a variety of recipes such as baked goods, soups, stews, pasta sauces, etc.

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