Muffins are really just cupcakes for breakfast.

Thanks to Jim Gaffigan for the insight of today's title.

These are actually cupcakes, minus some of the sugar, and I also used different baby food than what was called for (Yes, baby food. Keep reading...)  I wanted a taste that was a little less sweet, so I used 2 squash and 1 applesauce, instead of the apricots, pears, apples, etc... that was in the original recipe.  I did use honey in this one, but want to find a substitute so that Henry can have some of these muffins too - does anyone have any ideas? I might try Blue Agave Syrup, but don't know the substitution for that. Let me know if you do!

They're really moist and light and a bit addictive. But that's okay, because there are veggies in them, right?

Babycakes Muffins
Adapted from Food Network

1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons double-acting baking powder
2 1/4 cups all-purpose flour
3 eggs
1/4 cup clover honey
1/2 cup light brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter, softened
2 teaspoons ground cinnamon
1 (3.5-4-ounce) container applesauce baby food
2 (3.5-4-ounce) containers squash baby food
1/2 cup ground pecans (optional)

Preheat the oven to 350 degrees F.

In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl cream the butter and sugars; add the eggs and honey. Mix until smooth, then add the cinnamon and baby food. Again, mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.

Line muffin tin (2" cups) with muffin cups or spray with non-stick spray.  Fill each cup 3/4 of the way full.  Bake for 18-22 minutes or until toothpick comes out clean.

Makes 24 muffins.

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