(no subject)
Oct. 29th, 2008 06:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ocelotLeif does not like breakfast in general. Bacon is usually ok, but eggs, pancakes, and hot cereal are out, and he usually refuses fruit in the morning. And I don't like feeding him bacon every day. In addition, some mornings (especially Tuesdays) are quite hectic and rushed, and I want something that can be prepared/reheated quickly and easily that will be enough to get him through until lunch. So I made these muffins:
"I Don't Like Breakfast" Muffins
Ingredients
* 1 cups shredded carrots
* 2 cup shredded zucchini
* 1 cup shredded apple
* 1 cup raisins
* 2 teaspoons orange zest
* 1/2 cup all-purpose flour
* 1 cup whole wheat flour
* 1/4 cup almond flour (ground almonds)
* 1/4 cup ground flax seed
* 3/4 cup sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon ginger
* 2 teaspoons baking soda
* 1 teaspoon salt
* 3 eggs, lightly beaten
* 1/3 cup molasses
* 1/3 cup orange juice (substitute milk, oil)
* 1/4 cup vegetable oil
* 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350F.
3. Gently toss together carrot, zucchini, apple, raisins, and orange peel; set aside.
3. In a large bowl, combine flours, ground flax seed, sugar, cinnamon, ginger, baking soda and salt.
4. Combine eggs, orange juice, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
5. Fill greased or paper-lined muffins cups two-thirds full. Bake at 350 for 20-22 minutes or until a toothpick comes out clean. (Can also be baked in a loaf pan for a longer time, which will depend on size of pan).
6. Cool in pan 10 minutes before removing to wire rack.
Makes about 18 muffins (I made 12 muffins + 1 small loaf of bread)
These are higher in protein than normal muffins, high in iron (especially if eaten with something containing vitamin C - they contain orange juice but my guess would be that a large portion of the C is destroyed in the baking), and have about 1/4 cup of fruit/veggies per muffin. And other nutrients as well, I'm sure. They're also low in fat (in fact, my instinct is to increase the fat content to make them a little more filling), and relatively low in sugar (I may try it with 1/2 cup next time, but they weren't super sweet as is).
If you don't have almond flour or ground flax seed, use an equal amount of white or whole wheat flour (or whatever flour you want). Orange juice is not strictly necessary - it replaced some of the oil from the original recipe, and you could probably use oil, milk, or something else in its place. Proportions of apple, carrot, and zucchini can be changed to fit what you have on hand (or you could probably use something else like pumpkin), as long as the overall amount remains relatively the same (I didn't actually measure either the carrot or the apple).
"I Don't Like Breakfast" Muffins
Ingredients
* 1 cups shredded carrots
* 2 cup shredded zucchini
* 1 cup shredded apple
* 1 cup raisins
* 2 teaspoons orange zest
* 1/2 cup all-purpose flour
* 1 cup whole wheat flour
* 1/4 cup almond flour (ground almonds)
* 1/4 cup ground flax seed
* 3/4 cup sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon ginger
* 2 teaspoons baking soda
* 1 teaspoon salt
* 3 eggs, lightly beaten
* 1/3 cup molasses
* 1/3 cup orange juice (substitute milk, oil)
* 1/4 cup vegetable oil
* 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350F.
3. Gently toss together carrot, zucchini, apple, raisins, and orange peel; set aside.
3. In a large bowl, combine flours, ground flax seed, sugar, cinnamon, ginger, baking soda and salt.
4. Combine eggs, orange juice, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
5. Fill greased or paper-lined muffins cups two-thirds full. Bake at 350 for 20-22 minutes or until a toothpick comes out clean. (Can also be baked in a loaf pan for a longer time, which will depend on size of pan).
6. Cool in pan 10 minutes before removing to wire rack.
Makes about 18 muffins (I made 12 muffins + 1 small loaf of bread)
These are higher in protein than normal muffins, high in iron (especially if eaten with something containing vitamin C - they contain orange juice but my guess would be that a large portion of the C is destroyed in the baking), and have about 1/4 cup of fruit/veggies per muffin. And other nutrients as well, I'm sure. They're also low in fat (in fact, my instinct is to increase the fat content to make them a little more filling), and relatively low in sugar (I may try it with 1/2 cup next time, but they weren't super sweet as is).
If you don't have almond flour or ground flax seed, use an equal amount of white or whole wheat flour (or whatever flour you want). Orange juice is not strictly necessary - it replaced some of the oil from the original recipe, and you could probably use oil, milk, or something else in its place. Proportions of apple, carrot, and zucchini can be changed to fit what you have on hand (or you could probably use something else like pumpkin), as long as the overall amount remains relatively the same (I didn't actually measure either the carrot or the apple).
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2008-10-30 04:34 am (UTC)Has he tried non-breakfasty breakfast foods? Pizza is sort of the universal cliche, but my mom prefers things like left over split pea soup for breakfast.