It’s nice to be able to make a healthy snack for your family. It’s also nice to have a recipe in your arsenal that makes a LOT of healthy snacks! This recipe for School Birthday Muffins fits that bill!
This is a recipe my daughter’s preschool gave me in case I wanted to bring a treat for her birthday. No nuts, so we can include kids with nut allergies, and pretty healthy to boot. The recipe specifies “6 cups of chopped fruit,” so that leaves it open to a lot of variations. You can easily use six cups of mashed banana, if you want to make it easy on yourself! Also try canned pumpkin, or a combination of berries and bananas.
Next time one of your little ones has a birthday, maybe bring these to share with her class. Your child’s teacher will thank you!
School Birthday Muffins (adapted from the Moosewood Cookbook)
(makes 3 dozen)
Ingredients:
Wet
- 2 sticks butter, or soy margarine, or vegan butter, room temperature
- 2 1/4 cups brown sugar
- 4 eggs
- 2 cups milk, or soy milk
- 1 1/2 teaspoons vanilla extract
- 6 cups chopped fruit – I used 3 apples and 1 cup of baby carrots, chopped in the food processor, along with 2 cups of Craisins
Dry
- 6 cups whole wheat flour
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon (or pumpkin pie spice)
Directions:
- Preheat the oven to 350*F. Grease muffin tin or use paper liners.
- In a mixing bowl, cream together the butter and sugar until smooth. Beat in the eggs; then the milk and vanilla. With a rubber spatula, fold in the fruit.
- In a separate large bowl, mix the dry ingredients together. Stir in the wet ingredients until just mixed. Fill each muffin cup about 3/4 full of batter.
- Bake for about 32 minutes, or until puffy and golden. Remove muffins from tin and cool on a baking rack. Store in a sealed container.
Explore, experiment, enjoy! — Dana
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!
About Dana Kim
