Squash Zucchini Muffins Baby Food Style Recipes

SAUTEED BABY ZUCCHINI WITH SQUASH BLOSSOMS AND LEMON BASIL

Steps:

• Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
• *Available at farmers' markets and some specialty foods stores.

BABY BASIL-ZUCCHINI MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, basil, baking powder, salt and baking soda. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in zucchini. , Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with cheese. Bake at 400° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm.

ZUCCHINI BABY FOOD

Steps:

• Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
• Transfer zucchini to a blender or food processor; puree until smooth. Allow to cool before serving.

TODDLER-FRIENDLY CARROT AND ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
• Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl.
• Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.

KIDS FAVORITE ZUCCHINI MUFFINS

Steps:

• preheat oven to 350.
• mix all ingredients.
• spray muffin tins w/ flour and oil spray.
• bake for 30 min or until done (toothpick come out clean).

SUMMER SQUASH MUFFINS

Steps:

• spray or line with paper 2 (12 cup muffin pans).
• preheat 350 F.
• mix squash, zucchini, sugar, pear, oil. egg, vanilla.
• then add remaining ingreadients.
• divide among pans.
• bake about 30 minutes. or until springy. finger/knife no longer leaves a dent.

SUMMER SQUASH MUFFINS

Steps:

• MAKE THE CREAM CHEESE FROSTING
• In a medium bowl, beat the softened cream cheese with the powdered sugar and 2 tsp. vanilla until light and fluffy. Spoon into a piping bag. Refrigerate until ready to use.
• MAKE THE MUFFINS
• Preheat the oven to 350°F.
• Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together and reserve.
• Mix the eggs, granulated sugar, grated squash, vegetable oil and remaining 2 tsp. vanilla until well combined. Add the dry ingredients to the wet ones and mix until incorporated. (Do not over mix.)
• Scoop the batter into 16 greased muffin pan cups, completely filling each cup.
• Bake on the middle rack 20 to 25 min. or until the muffins are golden brown and the tops of the muffins bounce back when you press on them. (Test with a bamboo skewer to make sure the centers of the muffins are done.)
• Cool the muffins for 5 min., then remove the muffins from the pan to a wire rack and let them cool another 20 min.
• Use an apple corer to remove the centers of the muffins; fill centers of muffins with the cream cheese frosting. Pipe a rosette onto the top of each muffin with the remaining cream cheese mixture. Reserve the removed muffin cores for snacking.

SQUASH & ZUCCHINI MUFFINS - BABY FOOD STYLE

Steps:

• Preheat oven to 350. Grease muffin tins.
• Melt together butter and sugar in microwave. Combine all other ingredients and add in the melted butter/sugar mix. Mix well.
• Pour into muffin pan and sprinkle lightly with cinnamon & sugar. Bake for 23-25 minutes.
• (I brushed the top of my warm muffins with melted butter, as well)