This recipe started out as an experiment. I’ve been trying to sneak fruits and vegetables into my picky boys diets (yes my husband is included!). These two won’t eat a single vegetable and Peyton won’t touch fruits, unless they’re dried. Weird huh? So my mission has become to try and hide these nutritious foods into the food that they already love. Muffins are a big favorite around here. Depending on how they’re made, they can be breakfast, snack or dessert! So I made up a recipe, mostly for Peyton, that would include lots of healthy fruits in it without him even knowing! The verdict: they were a hit! The whole batch of mini-muffins were gone by the next day, yay!
Butterscotch Smoothie Muffins
2 cups flour
¾ cup sugar
2 tsp. baking powder
1 tsp. salt
1 egg
1/3 cup vegetable oil
½ cup milk
3.5 oz yogurt (any flavor, I used two 1.75 oz. cups of the Danonino strawberry for all of the extra vitamins and nutrients it has!)
¼ cup applesauce
½ cup thawed or fresh blueberries, pureed
½ cup of butterscotch chips
Preheat your oven to 400 degrees.
Combine the flour, sugar, baking powder and salt. In a separate bowl mix together the egg, oil, milk, yogurt, applesauce and pureed blueberries. Combine the wet and dry ingredient. Line a mini muffin tin with mini liners and fill each cup about 2/3 of the way full. Bake at 400 degrees for about 12-15 minutes. Immediately remove the muffins to a cookie sheet lined with parchment paper. Put the muffins all together so that they are in a big bunch (not on top of each other, just touching!). Melt your butterscotch chips in the microwave and using a butter knife drizzle all of the muffins generously. Put the whole sheet in the fridge for a couple minutes so that they butterscotch hardens slightly. And then enjoy your healthy muffin treat! :)
These are your ingredients, minus the butterscotch chips...I forgot to add those!
Puree the blueberries.
I then mixed all of the wet ingredients in the food processor with the blueberries but you can mix it by hand too, I was just saving dirty dishes!
Mix the wet and dry ingredients together.
Line your mini muffin pan. Make sure that if you have any empty ones you fill these with water before you bake. This helps distribute the heat and make it so that your muffins cook evenly!
Ready to go in the oven! I experimented by putting a few chips on top of some of the muffins before they went in the oven, but I think I preferred them without in the end.
Muffins! Before the drizzled butterscotch. if you wanted to forgo the butterscotch you could, the muffins just won't be as sweet.
Yum...ready to devour!! Enjoy!
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