If your toddler is anything
like mine (Lord help us) then they hate vegetables. My two-year-old still eats
baby food just so I feel like a good mom know he’s eating a vegetable.
This was him trying avocado:
This recipe was a lifesaver
when I was a brand new mom, and it continues to be a lifesaver! My Mother in
law made a huge batch for me when John was first born and we ate them until I was back to myself (aka not crying from hormones and sleep
deprivation.)
Needless to say, this is my Mother in laws recipe and we love it in this house!
Carrot Zucchini Muffins
Ingredients
2 cups finely grated zucchini
(skin on)
2 cups finely grated carrots
1 cup vegetable oil
2 cups sugar
3 eggs
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
3 teaspoons cinnamon
Preheat oven to 325 degrees
Prepare/Grease 2 loaf pans
with waxed paper, 24 muffins, or 48 mini muffins
Blend oil, sugar, eggs,
vanilla, and vegetables
Mix dry ingredients and add
to the blended mixture
Bake at 325 degrees for 60
minutes (loaf pans)
40 minutes (regular size
muffin)
20 minutes (mini muffin)
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Jokes on you kid! There's vegetables in there! |