I’m back and excited to be blogging again and have a wonderful recipe to share.
Veggie-Muffins
1 store bought cake mix, prepared according to package directions – but not baked
1 cup pureed vegetables – using one or more of the following:
carrots, squash, peas, green beans
1/2 cup applesauce to batter
option – stir in all ingredients
Mix purees (I use baby food-they have a high content of vitamins) in with the batter.
Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way.
Bake at 375 F for 20 min’s or until toothpick inserted comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.
