I went to a local Farmers Market on the weekend and came across a cute stall that sold ‘Baby Muffins’. They were basically tiny little muffins packed full of healthy, yummy ingredients that were aimed at small kids. I thought they were brilliant! So I bought a couple for V to try and like everything else, she scoffed them without blinking. When I handed over the money to pay for them however, I realised they were $1.75 EACH! For a tiny muffin!!!
I get the whole small business thing, and I was glad to support them in this instance, but after I went home I did a quick google search for kids muffin recipes, and there’s heaps! So I decided it was far more economical for me to try and whip a couple up myself, and guess what? It was easy! (and I’m not a great baker by any means).
I adapted this recipe for savoury muffins that I found over at http://www.kidspot.com.au and these delicious Veggie Muffins were the end result! They were a hit with both Violet and the Hubby (which is a miracle in itself as he’s not into the green stuff!) so I thought I’d share the recipe with you all.
My Easy Peasy Kids Veggie Muffins
Prep Time: 10 mins
Cooking Time: 20 mins
- 2 cups (300g) self-raising flour
- 3/4 cup (55g) grated tasty cheese
- 1/2 capsicum, de-ribbed and chopped (I used red capsicum)
- 2 mushrooms, chopped
- 1 carrot
- 1 zucchini
- 150g butter, melted
- 1 cup (250ml) milk
- 1 egg, lightly beaten
- 1 tbsp parsley, chopped
Preheat the oven to 180°C (160°C fan-forced).Grease your muffin tray or use patty cases to line the trays
Throw the capsicum, mushrooms, carrot and zucchini into a blender or the thermomix and blend until all the veggies are chopped up into tiny pieces (I used the thermomix, and blitzed the veggies on speed 7 for about 4 seconds). Transfer the veggie mix to a bowl and combine it with the flour and cheese.
In a separate bowl, combine the egg, milk and butter.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Divide the mix up evenly amongst your muffin trays. I made 6 regular sized muffins and 24 baby muffins, but you could easily just make 12 regular size muffins if you’re baking for the bigger kids (or adults) or extra baby muffins and just freeze the excess.
Bake the muffins until cooked through, and golden on top (15-20 minutes depending on your oven).
These muffins are delicious served hot from the often (I may or may not have added a lashing of butter to mine before I ate it…don’t judge me!). If you’re patient, wait until they’ve cooled and store them in the fridge or freezer. They are perfect as a healthy snack or as a lunchbox addition.
Even if you’re not a great baker (like me) these are super easy to make and they’re nice and healthy – no sugar and packed full of veggies so you know you’re kids are eating at least one nutritious thing that day!