My Beloved sister-in-law mothers a Very Bad Eater, as compared to Grace, who is only a Somewhat Bad Eater. So I recently sent her this recipe, from my Aunt Jane. These muffins are a great way to sneak veggies to resistant munchkins.
Anything Goes Muffins
Preheat oven 375
2 C. flour
1 Tbsp Baking Powder
1 tsp salt
1 tsp cinnamon
1/2 C. brown sugar
1 Tbsp honey
1 C. Anything (moist, such as banana, shredded carrots, cranberry sauce, pumpkin, cooked oatmeal, or cooked, smashed BUTTERNUT SQUASH!)
1 egg, slightly beaten
3/4 C. milk
1/4 C. oil
Sift dry ingredients. Mix all wet ingredients. Stir just enough to moisten. Bake in preheated oven at 375. 15 to 20 minutes.
I did mini muffins, and my pan is very dark, so I lowered the temp to 360. I used butternut squash for the second time this week today with 1/4 to 1/2 c. or so of chopped freeze-dried strawberries from Shelf Reliance, and these muffins—Oh, they were good. And my children ate the covert vegetables inside with nary a flinch.
Yielded 24 very heaping mini muffins.
Aunt Jane's favorite is: 1/2 c. zucchini, and 1/2 c. cranberry. I think cran-pumpkin would be interesting to try. Other ideas: peanut banana, strawberry banana, applesauce spice (with some nutmeg, etc.), etc.
Other recent uses for freeze-dried strawberries:
*Syrup for pancakes, waffles, or ice cream.
*Transforming a banana smoothie into a strawberry smoothie.
*Please share any other muffin or freeze-dried strawberry ideas. The strawberry can is pretty big, and the only recipe on it is for cheesecake. If I made cheesecake with all of those berries, I would have a really good time on my way to be wider than a Buick.