Thursday, February 05, 2009

Popular with the Preschool Set

Big Boy B was Star of the Day today, as was Big Boy A last week. Both times, I've been able to find some fun snacks from a great Christmas gift, Better Homes and Gardens Kid Favorites Made Healthy. Today's snack was Yam and Jam Muffins, with last week's snack being Oat and Nut Crunch Mix (minus the nuts, because you never know about those things at school). Not only are these great tasting, but they're pretty healthy snacks. Enjoy!

Yam and Jam Muffins

1 3/4 c all-purpose flour
*I used 1 c whole wheat and 3/4 c white flour
1/3 c packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp apple pie spice or ground cinnamon
1/4 tsp salt
1/2 of a 17-oz can of sweet potatoes, drained (about 1 cup)
*I steamed two medium sweet potatoes, used about 1 cup and made the rest into baby food
1 beaten egg
1/2 c milk
1/3 c fruit jam or preserves (such as plum, strawberry, peach or apricot)
1/4 c cooking oil
1 recipe Jam Icing

1. Lightly grease twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside.

2. In a large bowl combine flour, brown sugar, baking powder, baking soda, apple pie spice and salt. Make a well in the center of the flour mixture; set aside.

3. In another bowl mash the drained sweet potatoes with a fork. Stir in egg, milk, jam and oil. Add sweet potato mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
*I used my Kitchen Aid. First I mixed the dry ingredients, then just added all the rest without mashing and combining. It worked just fine.

4. Spoon batter into prepared muffin cups, filling each about 3/4 full. Bake in a 400* oven for 18 to 20 minutes or until gloden and a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly. Drizzle with Jam Icing and, if desired, top with additional jam or preserves.

Jam Icing: In a small bowl stir together 3/4 c sifter powdered sugar, 1 Tbsp fruit jam or preserves (the same as in the muffins), 1/4 tsp vanilla, and enough milk (2 to 3 tsp) to make icing drizzling consistency. Makes about 1/4 cup.


Oat and Nut Crunch Mix

4 c sweetened oat square cereal or brown sugar-flavored oat biscuit cereal
*You know, like the guy with the funny looking hat?
1/2 c sliced almonds
*I didn't use these because the snack went to school, but they would have made this better.
2 Tbsp butter or margarine, melted
1/2 tsp apple pie spice
*I used cinnamon
Dash salt
1 c dried cherries and/or golden raisins

1. In a 15x10x1-inch baking pan combine cereal and almonds. In a small bowl stir together melted butter, apple pie spice and salt. Drizzle butter mixture over cereal mixture; toss to coat.

2. Bake in a 300* oven about 20 minutes or until almonds are toasted, stirring once during baking. Cool in pan on a wire rack for 20 minutes. Stir in dried cherries. Cool completely. Store in a tightly covered container at room temperature up to 1 week.

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