These were really easy to throw together one night – took about 15 minutes to prepare and I cooked them for about an hour. You can pack these with whatever vegetables you have on hand and I’m already dreaming up some other combinations to try. Definitely trying these with feta cheese and perhaps some sundried tomatoes. For these ones I just threw in what was in the fridge… zucchini and cauliflower.
Now to keep this blog 100% honest, these definitely aren’t a fluffy sweet muffin Art would sit and devour a couple of in one sitting but they are a great lunch box filler and freezer item. I’ll definitely try a few different flavour combos and see which he likes the most. He likes strong flavour so I think he might quite like spinach and feta flavoured ones… he said he liked these ones but doesn’t ask for more after he has had one, so I’m not entirely sure on a scale of 1-10 how he rates these…
The photo quality isn’t the best – it was 9.30pm…but you get the idea.
You’ll Need
1 cup wholemeal flour
3 eggs
1/4 tsp baking powder
1/4 cup oil
2 zucchini – grated (or one large)
3 large florets cauliflower finely diced
3/4 cup cheese
1 tsp paprika
salt & pepper – quite generous with seasoning…
chopped basil
Method
Whisk eggs together in a bowl. Add grated zucchini, cauliflower, cheese, paprika and oil. Stir to combine and let sit for a few minutes.
In another bowl combine the flour and baking powder. Sift into the wet mixture and stir to combine. Season well with salt and pepper and add the chopped herbs.
Fill muffin cups about 3/4 to the top and bake in the oven at 180C for about an hour or until you put a skewer in and it comes out clean. I wasn’t timing properly as I was doing the washing, showering and tidying the house… but once I checked back on them (which felt like an hour) they were ready. Just keep an eye on them.
Hope these go down well at your place. Let me know if you try any other flavour combinations that your child loves.
Little Tums Busy Mums 