Cinco de Mayo

While it's way too early to be using fresh salsa in this recipe (if you're using local produce), this is an easy recipe the whole family will love for breakfast, lunch, dinner, or snack.  My family devours the batch in three days and my four year old daughter is already asking for more.  Since May 5th is Cinco de Mayo, why not add a taste of Mexico to your day?  It's also Children's Day in Japan, where they fly koinobori (carp streamers) to celebrate the strength of their children.  Originally, the streamers had been the family colors to let the Samurai warriors know when they were getting close to home as they returned from battle.  What better way to help build strong bodies by sneaking in a load of vegetables to your kids!  Use a good quality salsa for this recipe.  I prefer Archer Farms with black beans, but versions with corn or just your classic tomato, pepper, and onion work well too.  Comerse!

Vegetarian

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Fiesta Muffins

Taste of Mexico

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1 1/2 cups unbleached flour

1 cup wheat flour

3 tsp. baking powder

1/4 tsp. baking soda

1 tsp. salt

1 tbsp. oregano

2 eggs

1 cup homemade or good-quality salsa

1 cup of washed and shredded zucchini, summer 

     squash, or spaghetti squash*

1/2 cup oil

1 cup shredded cheddar or Mexican cheese*

A savory choice for breakfast, parties, or a side dish.  It’s also a great way to sneak veggies into your kids!  Preheat oven to 375ºF.  Sift dry ingredients.  In separate bowl, mix wet.  Add wet to dry.  Grease 2 muffin trays and fill cups 3/4 full.  Bake 25 minutes or until toothpick comes out clean.  Yield: 24 muffins.  

*Shred local squash and cheese on the same box grater.