Sweet Potato Muffins with Veggie Cream Cheese makes any kid smile! Colorful radishes, carrots and green onion coating a sweet, tender sweet potato muffin. A delicious breakfast, snack or side for kids of any age!
My mom was lucky. I always loved fresh vegetables. No fight to get me to eat my veggies. We had a garden and I got to grow my favorites, too.
My daughter could be conned into eating celery or raw carrots with a blob of peanut butter nearby.
Along came the grandkids and it was 50/50 on eating fresh veggies. My granddaughter loves cooked veggies but I think years of braces took its toll on eating raw, crisp vegetables. Even corn on the cob was a challenge.
My little guy loves raw veggies. A few years back they had a nice sized garden. Mac would be out there every day picking cherry tomatoes, green beans and zucchini.
So its was never a lack of veggies in their diets but maybe a bit of boredom.
Sweet treats chocked full of veggies is an alternative to get some extra veggies in all our diets.
First thing that comes to mind is Zucchini Brownies.
Maybe Chocolate Zucchini Cakeis more your thing.
Both of those are great if you have zucchini overload this summer! In the meantime, try these Sweet Potato Muffins with a smear of vegetable cream cheese.
- cooking spray
- 1 cup all-purpose flour (spooned and leveled)
- 1/4 cup packed light brown sugar
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon fine salt
- 1/2 cup mashed cooked sweet potato(about 1 small)
- 1/2 cup buttermilk
- 1 large egg, lightly beaten
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 4 ounces regular cream cheese or Neufchâtel cheese, softened
- 2 medium radishes
- 4 baby carrots
- 1 green onion
- line muffin tin with papers gently spray with cooking spray
- Mix together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl, whisk together egg, buttermilk, oil, vanilla and sweet potatoes. Add to dry ingredients.
- Fill muffin papers 3/4 full. Bake at 400 degrees about 12 to 15 minutes until inserted toothpick comes out clean.
- Chop radishes, carrots and onions in a food processor until finely chopped. Add cream cheese and blend.
- Spread on muffins.
Food for Thought…Kids love to be included in meal time preparation. What ways do you use to include your kids or grandkids in adding veggies to the meal. Do they help with selection? Maybe making the salad is a fun contribution. Snapping beans or shucking corn can be fun for little fingers! I’d love to hear your thoughts in a comment below!
Enjoy these Sunday Supper Kid Friendly Vegetable Recipes!
- Cinnamon Zucchini Muffins by That Skinny Chick Can Bake
- Creamy Kid Sized Smoothies by The Freshman Cook
- Sweet Potato Crust Quiche by Pies and Plots
- Sweet Potato Muffins with Veggie Cream Cheese by Cindy’s Recipes and Writings
- Cauliflower Mac and Cheese by Food Lust People Love
- Chicken and Broccoli Shells and Cheese by Fantastical Sharing of Recipes
- Eat Your Veggies Beef Tacos by Simple and Savory
- Hidden Vegetable Pasta Sauce for Orange Orzo by Caroline’s Cooking
- Veggie Ramen by NinjaBaker.com
- Broccoli Tots by Hezzi-D’s Books and Cooks
- Cheesy Cauliflower by Bottom Left of the Mitten
- Kid-Friendly Baked Potato Fries by Hardly A Goddess
- Salad on a Stick by My Imperfect Kitchen
- Zuppa di Ravioli by Gourmet Everyday
- Dairy Free Veggie Ice Pops by Our Good Life
- Healthy Homemade Taquitos by Cricket’s Confections
- Vegan Sweet Potato Chocolate Chip Oatmeal Cookies by A Mind Full Mom
- Veggie Egg Rolls by My Savory Spoon
For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement
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