Lately it seems we’re spending more and more time out and about.
Trips to the park, play dates, shopping, strolls in the pram, swimming lessons and bike rides are all on the agenda now that Grace is almost one. But with a chock full busy life comes the challenge of meal times on the run.
Grace (just like her mama) is hungry pretty much all of the time so I always need to have food ready on hand for when the hunger pangs kick in.
Whenever we have a big day planned I usually stock the lunch box with our usual favourites; sultanas, yoghurt cups, fresh strawberries and pear slices. And along with our usual faves I try to incorporate a special something that is simple to eat whilst on the run, not too fiddly and most definitely not too messy and more often than not our special treat is a muffin of some sort.
Whipping up a batch of our favourite fruit/vegetable filled baked treats requires no more than five minutes of effort before popping them into a hot oven whilst we get ready for the day. So far I’ve conjured up batches of strawberry muffins,raspberry and chocolate muffins, banana choc muffins, pear cinnamon almond muffins and carrot apple and yoghurt muffins.
My muffin recipe has definitely evolved over the last few months now that I am a little more health conscious. The muffin recipe now contains half the amount of sugar as the original, vegetable oil has replaced butter, the amount of fruit/vegetables added has doubled and I’ve added calcium rich yoghurt to the mix. All in all I am pretty proud of these little delicious babies.
For today’s treat I decided on a savoury batch of zucchini, corn & cheese muffins to take along for a morning play date at the park. They were a hit! After an hour of climbing and crawling all over the play ground Grace completely exhausted and covered in sandy dirt was more than happy to retreat to her pram and devour her muffin morning tea. Usually there is quite the mess after Grace enjoys whatever she’s eating but today there was not a crumb in sight!
To create your own batch of zucchini and corn studded cheesy muffins simply…
Begin by placing the flour, corn, zucchini, cheddar, parmesan and basil leaves into a large mixing bowl and stir to combine making a well in the center.
In a small jug stir together the milk, eggs and olive oil and pour into the well of the dry ingredients. Stir until just combine as overworking the batter leads to tough muffins.
Using a 1/4 measuring cup ladle the muffin batter into a 12 hole muffin tin lined with paper cases and bake in a preheated oven for 20-25 minutes or until the muffins are cooked and slightly golden.
Remove the muffins from the oven and allow the muffins to cool for 5 minutes or so before turning them out onto a wire rack to cool.
These golden cheesy muffins are an amazing breakfast or light lunch and today we enjoyed ours alongside a little salad of avocado and fresh leaves drizzled with a little extra virgin olive oil and spritz of lemon.
zucchini, corn & cheese muffins
2 cups self-raising flour
1 medium zucchini, grated
1/2 cup sweetcorn kernels
1/3 cup fresh basil, chopped
1/3 cup parmesan, grated
1 cup cheddar cheese, grated
1 cup milk
1/4 cup olive oil
Preheat oven to 180°C (350°F). Line a 12 hole muffin tin with paper cases. In a large bowl place the flour, zucchini, sweetcorn, basil, parmesan and cheddar cheese and mix to combine making a well in the center. In a small jug place the milk, oil and eggs and whisk to combine. Pour the wet ingredients into the well of the dry and mix until just combined. (Don’t be tempted to overwork the batter, the aim is light-as-air tender muffins.) Using a 1/4 measuring cup ladle the muffin batter into the prepared tin and bake for 20-25 minutes or until cooked and lovely and golden. Remove from the oven and allow to cool slightly before turning them out on a wire rack to cool completely.
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