Score ONE for the teachers!

Today, Ali and I got the kids to EAT THEIR VEGETABLES.
We are so sneaky. 

We made Zucchini Sweet Potato Muffins, adapted from Joy the Baker. We managed to sneak in zucchini, sweet potatoes, applesauce, and cranberries…and guess what? The kids LOVED them! One said, “these taste just like regular muffins!” Check out this tasty, healthy recipe:

Ingredients
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar (1 cup granulated sugar, 1 cup brown sugar)
3/4 cup vegetable oil (Or, for less fat: 1/2 cup oil, 1/4 cup applesauce)
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1/2 cup dried cranberries
Directions
Preheat the oven to 350 degrees. Mix together first seven ingredients in one bowl. Beat together sugar, oil, eggs and vanilla in a seperate bowl. Mix in zucchini and sweet potato, then stir in dry ingredients. Add cranberries. Bake for 15 minutes (for mini muffins), or 1 hour 20 minutes (for a loaf), or until a toothpick inserted in the center comes out clean. Cool and enjoy!
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