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Ninja Muffins
Dec 17, 2009 at 11:40 AM
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- Fistandantalus
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Ah, the humble muffin. They're simple, quick and depending on the ingredients one uses, quite healthy.

So, what makes a muffin a Ninja Muffin? It's the sneaky, hidden goodness!

Making muffins is really easy and flexible. For 24 good-sized muffins, you'll need:

Dry Ingredients

3 cups flour (half-and-half 100% whole wheat and unbleached regular is what I use)

2 teaspoons baking soda

1 teaspoon salt

Wet Ingredients

1 cup of oil or butter (I like half butter, half canola oil)

3 eggs

2 cups Ninja Puree (explanation will follow)

So, you stir together the dry ingredients and leave 'em sit. You mix together the wet ingredients, then add the dry ones, give it a good stirring so you can't see any dry stuff. Then you scoop it into muffin tins and bake 'em at 350 degrees for about 25 minutes. A sneaky thing to do is mix the wet and dry ingredients separately in the evening and leave the wet stuff in the fridge. In the morning, whomp 'em together and there you have it: Fresh Morning Muffins!

On to Ninja Puree. What happens around here is that any and all uneaten plain buttered veggies of the non-strong-tasting sort (corn, peas, carrots, sweet potatoes, squash, zucchini kind of thing) get collected in a container over the week. Once a week, I take those veggies and simmer 'em up with a combination of fruit, fruit juice and a cup to a cup and a half of brown sugar and run it through the Grindolator to make Ninja Puree! I'll use fruit that's on the way out (brownish bananas, apples or pears with one little brown spot, you get the idea) or a can of pineapple in pineapple juice (not syrup). Sometimes I'll simmer raisins along with the vegetables and fruit, or quinoa, bran or oatmeal. The possibilites are endless!

Ninja Muffins are a good way to use up leftover vegetables and vegetables and fruit that is a little past prime, not to mention getting some much-needed fiber and vitamins and minerals into kids who aren't easily brainwashed.

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