Mini-muffins are a great lunchbox item. You can make a big batch and then freeze them to pull out the night before and throw in the lunchboxes in the morning. Muffins can sometimes be a bit questionable on how healthy they are, especially store bought ones. These hit the mark on being healthy, yet still give a bit of a sweet factor with a cream cheese glaze on top.
The food processor certainly makes grating easy. Mine is a hand-me-down from my mom that is close to 30 years old. If that isn't a great endorsement for Cuisinart I don't know what is.
I brought these on a playdate and they got mixed reviews. The majority of the kids ate one or two, one girl ate at least 5 and was shocked when she heard they had carrots. Another child didn't like them at all. They definitely aren't too sweet and have a bit of a healthy taste to them but overall I think they were good enough to make again. You could add some additions like coconut or raisins to add a little more interest.
I will definitely be making these; I'm pretty sure the cream cheese glaze will inspire my girls to eat them. I have a pumpkin/flaxseed/chocolate chip mini muffin that is a staple but the girls are tired of them. This recipe is a perfect replacement.
ReplyDeleteThese sound delish Lisa! Once I get back in the baking mode I will definitely be trying these out.
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