Baltimore baker’s tasty treats hide secret ingredient
February 29, 2008
When I was little I always looked forward to my mom’s zucchini bread loafs in the late summer, when her garden gave her more squash then even she could reasonably force us to eat. And although I have grown to love my vegetables — even in their natural form — I still almost always choose baked goods over good-for-you.
Baltimore’s WJZ-TV aired a segment Thursday morning on baker/businesswoman Lowry Martin, who has made a business out of blending veggies and treats into one tasty snack.
Lowry’s business — Have Your Cake and Eat it Too! — began production in 2000 and now markets low fat, high fiber muffins made from fruits and vegetables to schools, grocery stores and cafes.
From her squashyalicious muffin to the yamzy, a look at the nutritional contents (available on her Web site) shows each muffin is worth about one serving of fruit or vegetable, l50 calories or less and between 4 and 5 grams of fat.
Not bad if you or your kid’s got a sweet tooth like yours truly. But 12, 2-ounce muffins at about $22 a pop can get a bit pricey — do parents think it’s worth it? Or does anyone else out there have other tricks or recipes they’ve tried to get their kids to eat their veggies?
LIZ FARMER, Business Writer
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