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Post by Karen R Quinn on Aug 10, 2009 16:06:04 GMT -7
Home Made Parrot Muffins
2 cups Corn Meal Flour
2 cups Whole Wheat Flour
1 tablespoon Baking Powder
3 eggs (with shells mushed in small pieces)
1 cooked & peeled sweet potato/yam mashed
1 whole banana mashed 1/2 cup red kidney beans mashed
2 cups fresh veggies/fruit chopped finely in a food processor (I normally use: broccoli, string beans, various berries, cranberries, kale, red peppers....or whatever you have on hand. 4 tablespoons peanut butter 1/2 cup of chopped nuts (sunflower seeds, hulled millet, pecans, walnuts, etc)
Optional: 2 jars of baby food (veggie or fruit only) - I have noticed using this keeps them moist.
Mix all ingredients and bake at 350 for 30-45 minutes (keep a watch on them that they do not burn). You can substitute veggies to whatever is in your house. Can use frozen veggies to substitute for fresh. - Be Creative and have fun with it!
NOTE: I now use this recipe due to the high content of sodium & artificial ingredients in the Jiffy Corn Muffin Mix. A good substitute is Hodgeson Mills Corn Muffin Mix with Whole Wheat Flour. It has a low sodium content.
I usually will make a double batch of this and pour into a cake pan and muffin pans that I grease up with canola oil so it doesn't stick. I wrap up the muffins up with wax paper and put them in Freezer bags for individual daily servings. This has been proven very efficient for those busy mornings.
Yield: 24 Muffins
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