Vegetable muffins for kids

I try to get my children to eat plenty of vegetables, but even now that they are big teenagers, it’s still a daily struggle. Sound familiar? Then try these vegetable muffins, perfect for little ones. And my big kids also easily gobble down a few of these muffins! ;-)

Delicious with a raw vegetable salad of finely chopped cucumber, tomato, carrot, radish, lettuce leaves, and a refreshing curry-yogurt dip (2 tablespoons yogurt, 1 tablespoon mayonnaise, half a teaspoon of curry, optionally a teaspoon of liquid honey, and a bit of black pepper). You can keep the muffins in the fridge for another 2 days. Warm them for 10 minutes at 170 degrees in the oven before serving.

For 10 muffins (5 child portions)

Ingredients: 150 grams of broccoli or carrot or a mix of both, chopped 125 grams wholemeal flour 8 grams baking powder 40 grams butter 2 egg whites 3 whole eggs 40 grams cheddar, grated Muffin cases

Preparation: Preheat the oven to 170 degrees. Cook the broccoli or carrot (or the mix) in plenty of water until just tender. Chop finely in a food processor. Melt the butter in a saucepan or microwave. Whip the egg whites until stiff in a clean bowl and separately whisk the whole eggs lightly. In a large bowl, mix the flour, baking powder, melted butter, cheese, whipped whole eggs, and finely chopped vegetables until well combined. Fold in the egg whites. Fill the cases with the mixture (about half or ⅔ full) and bake for 20 minutes. Let cool slightly and then remove from the cases.

Enjoy your meal!

By: Marleen

Categories: Kitchen secrets