Princess Cakes
Broccoli
Contributed by Kathy Floyd of Slow Food Whidbey Island
From website: www.superhealthykids.com/power-packed-fruit-and-veggie-muffin-for-picky-eaters
What You Need:
1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
1 tsp baking power
½ tsp each salt and cinnamon
¼ tsp each nutmeg
½ Cup sugar
4 Tbsp unsalted butter, softened
2 large eggs, room temperature
1 tsp vanilla extract
½ cup steamed broccoli florets (from Rosehip Farm in Coupeville)
1 small zucchini (I used 1 cup of shredded Full Cycle Farm Clinton from my freezer)
1 ½ medium carrot (From Rosehip Farm in Coupeville)
½ medium apple (from our Gravenstein tree)
1 medium banana
2 Tbsp of apple juice
¼ cup unsweetened applesauce (homemade Granny Smith from a neighbor)
¼ cup plain yogurt
½ cup golden raisins
What You Do:
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Preheat oven to 350 degrees F for mini-muffins or 375 degrees F for regular sized muffins.
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In medium bowl, whisk together flours, baking soda, salt, nutmeg and cinnamon and set aside.
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In mixer bowl, mix together sugar, butter, eggs and vanilla. Beat well. (Note: I bring both the butter and eggs to room temperature before making)
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Fill microwave safe dish with 1/8 to ¼ cup of water. Add the broccoli to the dish and cover. Cook on high for 3 minutes.
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Shred carrots. (Note: I do this in my food processor with the grating disk if I am doubling the recipe for WIN.)
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In food processor combine steamed broccoli, zucchini, apple, banana, apple juice, and applesauce. Pulse until thoroughly mixed.
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Combine the fruit and vegetable puree, carrots, and yogurt into the wet ingredient mixture in your mixer (sugar/butter/eggs) and beat until mixed.
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Add the dry ingredients and mix just until combined and wet.
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Add the golden raisins and mix just until combined.
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Spray muffin tins with cooking spray or use paper liners (Note: If you use cooking spray on the liners, they practical fall off the muffin)
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Scoop the mixture into the prepared muffin pans, filling each about ¾ of the way full.
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Bake until the tops are slightly brown and a toothpick comes out clean, or they bounce back with you touch them with your finger.
These freeze great. Put them in a freezer sale bag and freeze for up to 3 months.
Makes 20-24 muffins or 36 mini-muffins.
