Kids are kids and EVERYONE loves sweets. With Valentines happening this week I knew they would come home with treats and that’s OK. When the boys came home we went through their bags, read the valentines and separated the treats from the cards. We placed all the sweets in a baggie and placed them in the pantry, before doing so each of my boys got to pick one treat to eat then and save the rest. They may ask the next day for their Valentine treats, the same as they asked for their Halloween
So regardless of the holiday or even a regular day of the week, kids are going to want a treat. Whether it’s after dinner or a snack or just because they want one. One of things I love is my freezer, not only does it store my baby food, meats from the farm and go to meals but I can also make great HEALTHY treats for us to freeze. So when my son says “Mom, can I have a treat”? I can say…”Sure, I’ll get it out of the freezer”. One of the things I make a lot are muffins or “cupcakes” as my boys like to call them. It’s easy to freeze and only takes about 20 minutes to defrost. I can also place a muffin
cupcake in their lunch box frozen and by the time they eat lunch it’s ready to eat. They love it because it’s delicious and I LOVE it because it’s healthy!
1 1/2 cups shredded peeled apples
3 tablespoons packed light brown sugar, plus 3/4 cup, divided
1 teaspoon ground cinnamon, divided
1/2 cup butternut squash puree
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole-wheat flour
3/4 cup white flour3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
Combine shredded a in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat butternut squash & the remaining 3/4 cup brown sugar in a large mixing bowl until well combined. Beat in eggs & vanilla.
Whisk flours, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
Alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
Bake the cupcakes for 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
8 ounces reduced-fat cream cheese, at room temperature
1/2 cup reduced-fat sour cream
1 cup packed confectioners’ sugar
Mix all ingredients together and then frost cupcakes. You can also place the frosting in the fridge until you are ready to frost.
**** You can also freeze muffins, breads pancakes, waffles and french toast. So when you need a go to “healthy” meal or snack just head to your freezer.
This post was given to us by Trina O’Boyle founder of O’Boy! Organic. O’Boy! Organic offers services and classes for parents and children. For more information, tips and recipes from Trina please visit her at www.oboyorganic.com