Friday, August 27, 2010

Cheesy Lunchbox Muffins

I found this recipe from The Sneaky Chef by: Missy Chase Lapine and it's a great way to sneak in carrot and sweet potato as well as some apple into your child's diet!

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 2 tablespoons sugar
  • 3 tablespoons vege or canola oil
  • 1/2 cup applesauce
  • 1/4 cup orange puree
  • 1/2 cup grated parmesan cheese
  • 1/2 cup diced cooked ham, turkey, salami or bologna if desired (I didn't add it since I typically spread peanut butter on his muffins for protein)
  1. Preheat oven to 375, line muffin tin with paper liners (if used, I just sprayed them)
  2. In mixing bowl, whisk together flour, baking powder, baking soda, and salt
  3. In another mixing bowl whisk together eggs, sugar, oil, applesauce, orange puree, cheese and optional meat. 
  4. Fold dry ingredients into the wet, mixing until the flour is just moistened - don't overmix
  5. Fill each muffin cup almost to the top, spooning about 1/4 cup batter into each 
  6. Bake 25-27 minutes until tops are golden brown
  7. Serve warm or wrap and store in refrigerator (for up to 3 days) or freezer (for up to 3 months)
  8. Defrost and place in lunchbox with an ice pack

    Kye loves them and I think they will be SO useful for when Kye has a little lunchbox to take to school. I like that I'll be able to offer him variety other than just pbj and that he'll be eating something healthy without even realizing it!

    Thursday, August 26, 2010

    Purple Puree

    This is used for all recipes that call for "purple puree" it is from the cookbook The Sneaky Chef by: Missy Chase Lapine.

    • 3 cups raw baby spinach leaves
    • 1 1/2 cups blueberries
    • 1/2 teaspoon lemon juice
    • 1-2 tablespoons water
    1. Fill bowl of food processor with spinach, blueberries, lemon juice and 1 tablespoon of water
    2. Puree on high until as smooth as possible. If needed, use another tablespoon of water to smooth-out puree
    3. This recipe makes about 2 cups of puree; double if you want to store more. It will keep in the refrigerator for up to three days or you can freeze 1/4 cup portions sealed in plastic bags (this is what I did).  


    This is the grossed looking puree of all! While it's gross looking, it was the easiest to prepare and I think it's one of the healthiest ones since it has both blueberries and spinach!