Tasty Tuesday

If there can be "Wordless Wednesday" in blog world, I figure there can be "Tasty Tuesday", right?

Oh, I crack myself up, making up my own blog carnivals for the 20 people out there who occasionally look at my blog :)   And on top of it, I'm sure someone else has already come up with Tasty Tuesday ...

[Is  it bad that I still don't understand what a "blog carnival" is?  Every carnival I've ever been to has rides and funnel cakes, and so far no funnel cakes have arrived at my house on blog carnival days ...unfortunately - seeing as I am a big fan of funnel cakes.]

Okay, I am totally digressing.  I think I need to get more sleep.  And have school start again.  Yes, that would be nice.

So, the point of this whole post.  Yes, there is a point.

I made these muffins yesterday.  They are pretty healthy .... and my kids, all three, gobbled them down and asked for more.  So I thought I would share the recipe.  I have another healthy muffin recipe that the kids love too, maybe I'll share that one another time.

I freely admit that this recipe is taken straight out of Martha Stewart's Everyday Food magazine.  Although I made one small modification, so does that make it "my" recipe now?  No, probably not.

Zucchini, Banana & Flaxseed Muffins
[Mom Hint:  If you want your kids to eat these, do NOT tell them this is what they are called.  I simply said they were "Banana Muffins."  Throwing in the words zucchini and flaxseeds will probably not help your cause ... ]


Ingredients:  (It looks like a lot but they are mostly in your pantry)
1 3/4 c. flour (I used half whole-wheat flour ... this was my modification! ;) )
1/2 c. ground flaxseed
1 c. light-brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. coarse salt
1 tsp. ground cinnamon

Whisk all of these together in a large bowl.  Then add:

1 1/2  c. grated zucchini  (about 1 large zucchini  or 2 small)
1/3 c. mashed ripe banana (about 1 large banana)

Stir to combine.

In a small bowl, mix:
3/4 c. whole milk (or whatever you have around)
1 lg. egg, lightly beaten
1 tsp. vanilla extract (of course Martha insists that it be "pure" v. extract...)

Add the milk mixture to the flour mixture and stir just until combined (do not overmix or you will have muffins that are as dense as small baseballs.)

Divide among 12 muffin cups and bake until toothpick comes out clean, about 20-25 minutes.
[Mom hint:  Make them into mini-muffins.  I don't know why, but the kids eat mini-muffins like crazy but the big ones, not as much... I guess they like that the muffins are more their size!]

They have only 2 g of fat (per large muffin) but 5 g of protein and 3 g of fiber!  And not one drop of butter or oil!  You could probably cut back on the sugar as well without much flavor difference.  I might try that next time.

I tried to take a picture of these babies but truthfully - my camera does not zoom in very well, and taking a picture of a mini muffin from 5 feet back .... well, the photo just won't do it justice then.  So take my word for it - they were yummy and healthy too!  Go make some!

Next Tuesday?  Banana Chocolate Chip Muffins (which are also healthy and yummy!)