It's National Nutrition Month, hooray?!?
In case you didn't know, it's National Nutrition Month! Every year, RD's spend the month of March making posters and handouts, cooking up delicious food for others to sample, and devoting their time to educating the public and their fellow employees through health fairs and lunch and learns.
Please tell me what other health profession invests so much time and effort into helping others during the month they should be celebrated? Ahh.. to be a dietitian.
So naturally, we dietitians will be at the employee health fair next week... our focus will be fiber and we're planning on baking high fiber cupcakes for everyone to try. Because after all who doesn't want to feel full and poop on the regular?
I plan to test them this week, so I'll keep y'all posted!
Magic Fruit-and-Veggie Cupcakes
Ingredients
Cooking spray (optional)
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon soy flour
2 tablespoons wheat germ
1/2 cup old-fashioned oats
1/4 cup ground flax seeds
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of salt
1 large egg
1/4 cup packed light brown sugar, plus more for topping (optional)
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
2/3 cup plus 1 tablespoon whole milk
3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach)
3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins)
Directions
Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
Whisk the flours, wheat germ, pats, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended
Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.
Allergens: Wheat, gluten, egg, milk, soy
Nutrition (1/12 batch): 136 calories, 4.5 g protein, 1 g saturated fat, 2 g monounsaturated fat, 17 mg cholesterol, 164 mg sodium, 119 mg potassium, 23 g carbohydrates, 2.5 g fiber, 10 g sugar, 4 g protein, 11% vitamin A, 2% vitamin C, 6% calcium, 6% iron
Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
Whisk the flours, wheat germ, pats, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended
Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.
Allergens: Wheat, gluten, egg, milk, soy
Nutrition (1/12 batch): 136 calories, 4.5 g protein, 1 g saturated fat, 2 g monounsaturated fat, 17 mg cholesterol, 164 mg sodium, 119 mg potassium, 23 g carbohydrates, 2.5 g fiber, 10 g sugar, 4 g protein, 11% vitamin A, 2% vitamin C, 6% calcium, 6% iron
Adapted from: http://www.foodnetwork.com/recipes/melissa-darabian/magic-fruit-and-veggie-cupcakes-recipe.html?oc=linkback
Comments
Post a Comment