Healthy Muffins for Kids?

[MrsFabuloso]

Pumpkin Apple Muffins

Ingredients:
2 cups flour
1/2 cup sugar
3 teaspoon pumpkin pie spice
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1 chopped peeled apple


In large bowl combine flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. Combine eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill greased muffin cups almost full.

For a streusel topping combine 1/4 cup sugar, 2 tablespoon flour and 1/2 teaspoon cinnamon. Cut in 1 tablespoon butter until mixture resembles course crumbs. Sprinkle 1 heaping teaspoon over each muffin. Bake at 350? for 25-30 minutes or until done. Cool in pan 10 minutes before removing to a wire rack. Make 12 muffins.

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Berry tastey muffins
Prep time: about 40 minutes

Ingredients:

1 c. flour
1 c. oatmeal
3 tbsp. sugar
1 tsp. salt
4 tsp. baking powder
1 c. blueberries, washed
1 egg
1 c. milk
1/4 c. vegetable oil
nonstick spray

Directions:

Preheat oven to 200 degrees Celsius.
In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
Mix in blueberries.
In another bowl, break the egg and use a fork to beat it just a little bit. Then add the milk and vegetable oil, and mix.
Add this mixture to the first mixture in the large bowl.
Using a mixing spoon, mix about 25 or 30 times. Don't mix too much! Your muffin mixture should be lumpy, not smooth.
Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
Bake for about 20 minutes.
When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
Enjoy your berry tasty muffins!
Serves: 12

Serving size: 1 muffin

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Zucchini Muffins

Note: You don't have to peel the zucchini before shredding it for this recipe. It won't affect the taste and the peel will provide some extra fiber.

Prep time: 30 minutes

What you need:

1? cups shredded zucchini (about 2 small)
2 cups wholemeal flour
1 teaspoon cinnamon
1 teaspoon allspice
2 eggs
? cup brown sugar
? cup unsweetened applesauce
2 teaspoon fresh lemon juice

What to do:

Wash zucchini and remove ends.
Shred zucchini using largest holes on grater.
Place grated zucchini on paper towels and squeeze to remove water.
Measure 1? cups of squeezed-dry zucchini.
Preheat oven to 375? Fahrenheit.
Line a 12-cup muffin tin with paper liners.
In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
Fill each muffin cup 2/3 full with batter.
Bake 10–15 minutes or until golden.
Remove muffins from tin and cool on a wire rack.

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Yoghurt and Oat Muffin Recipe

1 cup unsweetened plain yoghurt
1 cup rolled oats
1 egg
? cup vegetable oil
? cup sugar
1 ? cups self-raising flour
1 ripe banana mashed
? teaspoon cinnamon


Alternative flavour combinations: instead of the banana and cinnamon try adding
1 teaspoon vanilla extract and ? cup chocolate chips or
? cup mixed nuts and raisins
or make up your own variation with whatever berries and fruits are in season.

Mix together the yoghurt and oats and leave them to soak in the fridge for half and hour. After they have soaked, beat in the egg, sugar and the oil, and fold in the flour with ingredients for whichever flavour combination you have decided on.

Spoon the mixture into a greased muffin tray. You will get either 12 large muffins or 24 small ones. If you are baking them for lunch boxes it is a good idea to line the tins with paper muffin cases. Bake at 200C for 15 to 20 minutes, until the top is springy to the touch and golden brown.



***There is a thread with muffin recipes somewhere. I'm sure if you searched for it you would find it. I hink some of these recipes are from it....
HTH!!