Broccoli Cupcakes & Food Day

Real food can taste great! Meals and foods with vegetables can be more satisfying than plain white carbs. This recipe contains your traditional muffin with a kick of nutrition. My godson Daniel really enjoyed helping me bake these muffins. What he enjoyed most was frosting them with the big tub of hummus on the deck. I would definitely classify these muffins as a fun food for adults and kids alike. This would be a perfect food to surprise your family with for Food Day on October 24th, 2011!

Daniel enjoying frosting the broccoli cupcakes

Broccoli Cupcakes

  • 1 C flour
  • 2 t baking powder
  • ¼ t salt
  • ½ t seasoning salt
  • 1 t thyme
  • 1 egg
  • ¼ C olive oil
  • ½ C milk
  • ¾ C finely chopped broccoli

Preheat oven to 350 F. Grease a muffin tin.

Mix dry ingredients in a bowl. In a mixing bowl beat the egg and olive oil until smooth. Add in chopped broccoli and continue to mix. Add dry ingredients, alternating with ½ C milk until just combined.

Spoon the mixture into the muffin tin and bake for 20-30 minutes depending on your particular oven. Cool for 5 minutes and remove from tin.

Frost using the hummus of your choice.  Gary’s favorite is Sabra Roasted Red Pine Nut.

Sprinkle broccoli florets over the top.

Daniel's idea to take a picture of before and after cupcakes!
Love to see kids cooking and liking it!

Carlene Helble my amazing dietetic intern gave me this recipe. She graduated from James Madison University in Dietetics and is currently a Dietetic Intern at Virginia Tech. She is marrying her high school sweetheart on Oct 14, 2011. She is VERY bright, accountable and full of zest for life.  She spices up my life! My hope one day is that she is the President of the Academy of Nutrition and Dietetics.

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