Thursday, August 27, 2009

Zucchini Pineapple Muffins...the sneaky way!


You may have noticed, life with twin boys is not always the most glamorous.
I'm quite certain that God is continuing to hammer away at my humility through these two little guys. I always dreamed of saying, "Come on, sweetheart, let's go for a nice nature walk and explore God's beautiful creation." I didn't dream I'd be hollering, "Just because it looks like nature doesn't mean you can just pee on it! Pull your pants up NOW!"

There are just some quirky things that, as moms, we can't always seem to control...trust me though, I'm still trying. Then there are those little things that you can control.
Yes, it might have to be in a sneaky way. That's my goal.
So here's my latest sneaky revelation. All of my children *love* muffins for breakfast. So why not give them what they want...only a better way. The sneaky way. After all, I am *the sneaky mommy*!

Pineapple Zucchini Muffins
(sneaky substitutions are in italics)

2 c. packed brown sugar OR 1 1/3 c. agave nectar
1 c. butter OR 1 c. applesauce
2 c. shredded zucchini
1 can (20 oz.) crushed pineapple, in juice OR 2 1/2 c. pureed fresh pineapple
4 eggs, beaten
4 c. flour OR 4 c. whole wheat flour + 1/2 c. wheat germ
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt (I left this out)
1/2 tsp. ground allspice

Heat oven to 350 degrees. Grease bottom of muffin tin. (I also used small loaf pans.) Beat brown sugar and butter together. With spoon stir in zucchini and pineapple. Add eggs. Stir in flour, baking soda, cinnamon, salt and allspice until well blended. Spread in pans. Sprinkle sugar and cinnamon on top.

Bake until toothpick comes out clean. (I don't know for sure how long--30-40 minutes?)

Cool and store in refrigerator.

Pretty healthful, ay?

By the way, those feet are really my boys' feet! We even have a sneaky photographer in the family!

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