Toddler Muffins

by Kathy Valenzuela

2-year old Alex squeals “Cookie!” when these come out of the oven. He has no idea he’s eating vegetables! Good for grown-ups, too.

Ingredients"
1 1/2 cups whole wheat flour
1/4 cup wheat germ
1 tsp baking soda
1 tsp cinnamon (generous)
1/2 tsp powdered ginger (optional)
1/4 tsp ground cloves (optional)
1/4 tsp salt
1 cup chopped nuts (walnuts or pecans)
2 large eggs
3/4 cup light brown sugar or honey (if using honey, increase flour a bit)
1/2 cup vegetable oil
1 cup shredded zucchini + 1 cup shredded carrots or 2 cups of one or the other
1 cup raisins

Directions:
1. Heat oven to 350 degrees. Mix together dry ingredients with chopped nuts.
2. In a mixing bowl, beat eggs, oil, and sugar until very smooth. Add zucchini and carrots, then dry ingredients and raisins and beat until moistened.
3. Fill greased mini-muffin tins 2/3 full and bake 12-15 minutes or until golden brown. (Large muffin tins, 20 minutes.)