baby muffins

I made Abby some delicious muffins today and I wanted to share. They taste great and are good for you, so it's a double bonus! I have a hard time getting Abby to eat fruits and veggies. She refuses to let me spoon feed her yet she won't pick up anything but bread, cheese, pancake or muffin on her tray so here is my solution for now...

Here's my little baby muffin getting ready to help Mom.




Zucchini Bran Muffins

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup miller's bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 stick (1/2 cup) unsalted butter, softened
1/3 cup sugar
1/2 cup of pureed prunes and dried apricots
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1 cup shredded carrot
zest of one orange
2 cups coarsely grated zucchini

Preheat the oven to 375°F. Place prunes and apricots in a sauce pan with water and boil for 5 minutes or more. Puree them in your food mill or Cuisinart, add orange zest and place aside. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the pureed fruit and zest, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

Read More http://www.epicurious.com/recipes/food/views/Zucchini-Raisin-Bran-Muffins-12526#ixzz0jECJreFG

Read More http://www.epicurious.com/recipes/food/views/Zucchini-Raisin-Bran-Muffins-12526#ixzz0jEBRFNI5