It’s time again for a new “Feedin’ Eden” post. Here is another muffin recipe we can easily freeze and pull out for breakfast just to make our mornings a little bit smoother. They are yummy and flavorful and healthy! Eden loves them and she likes to pick out the little blueberries and eat them separate from the rest of the muffin. Kids are funny. At least she is eating fruit, right?
We weren’t sure when baby boy Thornell would make his debut, so I knew I needed to stock up the freezer with some easy meals and items we could pull out and quickly feed our toddler with new baby in tow. Anything to make mom life a little easier, amiright?!?
Step 1: Preheat oven to 375 and line a muffin tin with muffin liners.
Step 2: Mix together flours, baking powder and salt.
Step 3: Mix in sugar, yogurt, egg, applesauce and milk.
Step 4: Fold in the blueberries and lemon zest.
Step 5: Fill the muffin tins and bake!
You then have these flavorful muffins that your toddler (and you) will love!
LEMON BLUEBERRY MUFFINS
adapted from: the Baby Foode
Ingredients:
• 3/4 cup whole wheat flour
• 3/4 cup white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup honey
• 1/2 cup plain yogurt
• 1 egg, lightly beaten
• 1/2 cup applesauce
• 1/3 cup milk
• 1 cup blueberries
• 1 teaspoon lemon zest
Directions:
Step 1: Preheat the oven to 375 degrees.
Step 2: Put muffin liners in a muffin tin (or spray tin, if not using liners).
Step 3: Mix together the flours, baking powder and salt.
Step 4: Add sugar, yogurt, egg, applesauce and milk. Stir until it just combined.
Step 5: Fold in the blueberries and lemon zest.
Step 6: Fill the muffin cups about 3/4 full.
Step 7: Bake for 20 minutes or until toothpick comes out clean.
note: These freeze beautifully.
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