Caillou's Cornbread Cupcakes

Ingredients

• 2 1/2 cups grated zucchini, packed down (3 small or 2 medium zucchini)
• 2 cups whole-wheat flour
• 1 1/2 cups corn meal (for baking)
• 1 1/2 cups raw sugar
• 1 cup vegetable oil
• 3 eggs
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 3 teaspoons vanilla
• 3 teaspoons cinnamon
• 1 cup lowfat milk
• 1/2 cup raisins (optional, can be a choking hazardl)

Supplies

• Aluminum foil
• Baking cups
• Cheese grater
• Cutting board and knife
• Ladle (to scoop batter into baking cups)
• Measuring cups and spoons
• Mixing spoon or hand mixer
• Muffin pans
• Potato peeler
• Serving plate
• Toothpick (to test if cupcakes are done)

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Peel and grate zucchini.
3. Add the remaining ingredients to the large mixing bowl. Blend with a hand mixer.
4. Place baking cups into the muffin pans. You will need about 2 dozen.
5. Fill muffin cups just below the top.
6. Bake at 375 degrees Fahrenheit for 25 minutes, until golden brown or a toothpick inserted in the top comes out clean.
7. Cover muffins lightly with aluminum foil at the end so the tops don’t over cook.
8. Cool and enjoy! 

Nutrition Facts
per serving (1 muffin)

Nutritional analysis and facts have been provided by:


For more information about fun family recipes and keeping kids healthy and well, visit www.kidshealth.org