When my children were small, oddly enough they loved vegetables. But as they got older, green food became "not cool". They started not to eat fruits and vegetables like they used to. So, to improvise, I would sneak it in their food. I would puree the vegetables in soup so they would not see the chunks or would make healthy snack items. One of the items I usually make are these carrot muffins. Moist and so tasteful, it has become a hit here in our household. I use whole wheat flour for extra fibre. If you do not like the taste of whole wheat, all purpose flour can be used.
Preheat oven to 350 degrees F
one or two 12-cup muffin pans, greased or lined with paper liners
2 cups whole wheat flour
1 1/4 cups brown sugar
3/4 cups raisins
1/2 cup chopped walnuts
2 tsp baking soda
1 1/2 tsp. cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 1/2 cups peeled and grated carrots
3/4 cup vegetable oil
Combine the flour, sugar, raisins, walnuts, baking soda, cinnamon, nutmeg, salt in a large bowl. Stir well.
Beat carrots, eggs and oil. Add to dry ingredients all at once, stirring just until moistened. Spoon batter into prepared muffin pans, filling three quarters full for regular-size or full for large-size muffins.
Bake for 20 minutes for regular muffins or 27 minutes for large muffins or until tops spring back when lightly touched.
Omit nuts if desired. My kids hate nuts so I make carrot muffins without the nuts.
Switch the carrots with shredded zucchini.
A healthy breakfast alternative. My son