Toddler Muffins

Ingredients
1 cup brown sugar
⅓ cup of plain or vanilla yogurt (heaping)
⅓ cup unsweetened applesauce
¼ cup butter, softened
3 eggs
1 cup pumpkin puree
1 cup finely shredded carrots (about 2 medium carrots) or 1 zucchini (shredded)
2-3 very ripe bananas, smashed (the riper the better)
1 cup quick oats
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp salt
2 tsp baking soda
2½ tsp cinnamon
⅛ tsp nutmeg

Instructions
Preheat oven to 375 degrees

Cream together: sugar, yogurt, applesauce and butter

Add eggs, pumpkin, carrots, and bananas

Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon and nutmeg

Mix until combined

Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.

Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.
Remove from pans and cool on cooling rack.

Pumpkin Muffins

Ingredients:
1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup canned pumpkin
1/2 cup melted butter, cooled
1 egg

Directions:
Mix all ingredients until batter is just lumpy. Do not over mix.
Sprinkle 1/4 tsp sugar on each muffin just before baking to create a crust.

Bake at 400 degrees for 18-20 mins.

Lemon Ricotta Blueberry Muffins

Ingredients:
1 3/4 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup ricotta cheese, low fat
1/2 cup water
1/4 cup fresh lemon juice
1/4 cup olive oil
zest of 3 lemons
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
1/2-3/4 cup fresh blueberries
Turbinado sugar for topping

Directions:
Preheat oven to 375°. Place 12 muffin-cup liners in muffin cups and set aside.
In a medium bowl, combine flour, sugar, baking powder and salt. Make a well in center.

In a separate bowl, combine ricotta, water, lemon juice, olive oil, zest, vanilla extract and egg.

Add the wet to dry mixture and stir just until moist.

Fill each muffin cup half way. Add about 4 blueberries to each and then top it off until it’s about 3/4 or all the way full. Sprinkle turbinado sugar over the muffins.

Bake for 16 minutes or until a wooden pick inserted in center comes out clean.

Cool 5 minutes in pan on a wire rack.