Awhile back, I won a blog giveaway for ABC Twiggles preschool curriculum. This curriculum can also be used for kindergarten; it's great for Dash and Sissy to work on together. They suggest starting with the letter M so that's what we did. The kids ate their meal before heading off to Veggie Tales Live! Thursday night.
muffins, frozen mango cubes, and macaroni
For the macaroni, I used a gluten/dairy free box mix from Road's End Organics and also added garbanzo beans.
We baked the muffins right in the silicone butterfly cups so that was easy! The muffin at top is Banana Walnut Oat, and the one on the bottom is Pumpkin Carrot. I can't find the recipe for the pumpkin/carrot ones, but there were lots of veggies hiding inside. It also used whole wheat flour and applesauce instead of oil.
Banana Walnut Oat Muffins
2 1/2 small bananas
1 1/3 cup whole wheat pastry flour (but I just used regular ww flour)
3/4 cup turbinado sugar (I only used 1/2 cup.)
1 Tbs. baking powder
1/4 tsp. salt
2 TBS. olive oil
3/4 cup oats
1/2 cup chopped walnuts
1/3 cup water
1/2 tsp. vanilla extract
1/2 tsp. nutmeg
Preheat oven to 350. Mash bananas in a bowl. Add oil, vanilla, and water. In a separate bowl (I actually didn't use a separate bowl.), mix flour, sugar, baking powder, salt, and nutmeg. Add the wet mixture to the dry mixture, stirring well. Stir in walnuts and oats. Spoon into muffin tins 3/4 full. Bake 350 for 20-30 minutes until lightly browned. (I think I actually baked them for slightly less than 20 minutes. I always bake for less minutes than it calls for because I think it tastes better that way. Or maybe my oven is just hotter.)
3 Happy Muffin Tin Meal participants
To see other happy muffin tin kids, visit Michelle, the Muffin Tin Mom.