Yesterday in preschool we learned that vegetables start with V. So we colored some vegetables to put on our plate. Then for our snack we enjoyed TASTY-somewhat healthy-carrot muffins (we called them "carrot cupcakes") and raw carrots on the side. Yummy.
You can see I'm a frosting slatherer. I don't take time to decorate, good thing my preschool students don't judge me. :)
**Here's the recipe for those interested:
1 Cup Whole Wheat Flour
1 Cup white flour
3/4 cup Brown Sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup canola oil
1 tsp vanilla
1 cup carrot puree
Mix all ingredients until moistened. Bake in 350 oven for 20 minutes or until cooked through.
Frost with 4 oz light cream cheese and 1/3 cup powdered sugar and 1/2 tsp vanilla blended.
Makes 12 muffins (or I used a mini muffin tin and it made about 28)