indelible studios

I’ve been looking for ways to corporate more veggies and fiber into our diets – especially my daughter’s.  Baked goods are always a good way to get them in; I don’t try to hide them (a la Jessica Seinfeld) because my daughter will try nearly anything and doesn’t think vegetables are yucky.  But I do think it’s good to boost the nutrition of whatever foods my daughter likes, and baked goods are at the top of her list, of course.

So I was excited to try out this Zucchini Muffin recipe from Coconut & Lime; Rachel is having a “blogiversary contest” and I thought it would be the perfect opportunity to try one of her recipes, especially because one of the prizes is a Vita-Mix, which I completely covet.  (Imagine being able to make your own nut butters at home!  Grind grains into flour!  Puree anything!  Awesome!)  I have a zucchini bread recipe that was my aunt’s or someone’s, and although it could be used for muffins, it has SO much oil and makes a very cake-y kind of bread, and I wanted something with less fat and more texture.  

I did make a couple of changes to Rachel’s recipe; I used white whole wheat flour instead of plain all-purpose flour, and I added a few tablespoons each of flax meal and wheat germ for fiber, and a tiny bit of water so those extra dry ingredients wouldn’t make the batter too stiff.  

They turned out great – we’ve eaten them for breakfast and snacks.  The recipe makes a ton, too – probably 24 regular-sized muffins, although we used 12 regular-sized ones and 18 tiny ones and 2 kid-sized bread pans.

*I have some pictures, but cannot upload them for some crazy reason (perhaps because I have yet to install the latest version of WordPress?) – you can see them here and here.*