Brussels Sprouts, Cabbage, Carrots, Collards, Sweet Potatoes, Spinach
This recipe is from the FoodTalk
program from the UGA Extension and is a good resource for "Helping Georgians Eat Healthy & Get Moving!" The website focuses on eating healthy meals on a budget.
These flavorful muffins are a great way to get your kids (and yourself!) to eat more vegetables without even noticing it!
1 can sliced carrots, drained (14 1/2 oz.) (or substitute grated)
1 teaspoon ground cinnamon
1⁄3 cup vegetable oil
1 cup sugar
1 3⁄4 cup all-purpose flour
1 1⁄4 teaspoon baking soda
1⁄2 teaspoon salt
Non-stick spray or muffin liners (12)
Preheat oven to 350 degrees.
Drain carrots of salty liquid and pour onto dinner-sized plate.
Sprinkle cinnamon over carrots.
Mash with fork until all pieces of carrot are about the size of peas.
Put mashed carrots in medium size mixing bowl.
Break egg into separate small bowl and mix well with fork.
Add oil to egg and mix well.
Add oil/egg mixture to carrots.
Add sugar and stir well.
In separate bowl, stir together flour, baking soda, and salt.
Add flour mixture to carrot mixture and stir until moist.
Pour batter into muffin tins sprayed with nonstick spray or lined - about half full.
Bake 25-30 minutes. (To make 24 mini muffins, bake for about 20 minutes.) Test center of one muffin with a toothpick. If it comes out clean, the muffins are done.
Cool 5 minutes. Best served warm.