Task Force
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Mapleshade School
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Lorraine and Klood with their muffins!

Petite Chocolate Chip Banana Bread Loaves

 
  • Lorraine and Klood followed the recipe, but they only added 1/4 cup of brown sugar (nutrition task force recipes always cut the amount of sugar in 1/2
  • Reviews 
  • " you couldn't even taste the zucchini"
  • " they were so good"
  • " they really do disappear"
  • " so good"
​  Zucchini Muffin recipe link

Aiden and Finn's recipe pic: 

 We only used 1/4 cup of brown sugar instead of 1/3 and notice we used mini chocolate chips and the amount is just enough to taste.  This recipe is nutritious because it is made with whole wheat flour (we use bob's red mill whole wheat pastry flour).  we use less oil and sugar than most recipes.  And when you bake homemade there are  less preservatives. 
Try this recipe and bring a muffin for your morning school snack!​

Link to the recipe here

Whole Wheat Blueberry Muffins

Abby, Cassie and Sasha

We made our muffins with 1/4 cup sugar and they were sweet enough with all the blueberries

Link to  the recipe here
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Link to  the recipe here

 

​Sophia's and Antonio's snack recipe: Spinach and Cheese muffins 1/4 cup melted butter 1 egg 1+1/4 cups milk 1 tablespoon warm honey 1.  In a large bowl beat the above four ingredients together

2.  In a separate bowl stir together the following ingredients:  2 cups whole wheat flour (Bob's red-mill whole wheat pastry flour) 1/3 cup chopped green onions 1 cup chopped fresh spinach (stems trimmed off) 1/2 cup grated swiss cheese 1/4 cup grated parmesan cheese  1 tablespoon baking powder 1/4 salt  3.  Now gently combined all together.  Divide evenly among 8-12 muffin cups. 
4.  Bake in preheated 400 degree oven for 18 minutes or until golden brown