‘Tis the season for root vegetables, apples, squash and gourds. Here’s a recipe that will please all members of your family, even hungry babies. FAMILY FOOD TIP: Use mini muffin tins for a kid-friendly breakfast or perfect lunchbox-sized snack. Also, try multi-colored carrots if you can find them in your local store for extra color and fun!
Recipe adapted from Martha Stewart (reduced sugar and salt to make appropriate for babies!)
CONFETTI CARROT MUFFINS FOR ALL AGES
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup sugar
- 2 teaspoons pumpkin-pie spice
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups plain yogurt
- 4 tablespoons melted unsalted butter OR melted coconut oil
- 1 large egg
- 2 cups peeled, shredded carrots (about 5 medium)
Preheat oven to 375 degrees.
Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners OR spray with non-stick spray; set aside.
In a large bowl, stir together dry ingredients: flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
In a separate bowl, whisk together yogurt, butter or coconut oil, and egg.
Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined.
Fold in carrots, gently. Be careful not to overmix.
Spoon batter into prepared muffin cups.
Bake in a 375-degree oven for about 16 minutes, or until a toothpick inserted in center of one muffin comes out clean.
Transfer to a rack to cool. Serve warm or at room temperature.