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

Categories: Kitchen secrets