Savoury muffins for kids
I try to get my children to eat plenty of vegetables, but even now that they are big teenagers, it’s a daily challenge. Sound familiar? Then try these savoury muffins. Together with a raw vegetable salad featuring your children's favourite veggies and possibly some roasted potatoes, you can whip up a delicious meal for the whole family. You can keep the muffins in the fridge for another 2 days. Just warm them up for 10 minutes at 170 degrees in the oven before serving.
For 10 muffins (5 child portions)
Ingredients:
200 grams vegetable mix (such as broccoli florets, frozen peas and diced carrots)
125 grams wholemeal flour
8 grams baking powder
30 grams butter
4 whole eggs
40 grams cheddar, grated
Muffin cases
Preparation:
Preheat the oven to 170 degrees. Cook the vegetables in boiling water until just tender, drain well and then pulse roughly in a food processor, or chop by hand into small pieces. Melt the butter in a saucepan or microwave. Whisk the eggs in a bowl.
In a large bowl, mix the flour, baking powder, melted butter, cheese, whisked whole eggs and finely chopped vegetables until well combined. Fill the cases with the mixture (about half or ⅔ full) and bake for 20 minutes. Allow to cool slightly before removing from the cases.
Enjoy your meal!
By: Marleen
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