Wanting to cram a little more vege into Miss G. after a nasty tummy bug I decided a batch of savoury muffins hiding 3 cups of gorgeous vegetables and a little cheese were needed.
And these gorgeously golden vege flecked cheesy darlings are delightful.
The golden yellow crispy crust is the perfect contrast to the tender vege flecked crumb and the combination of the sweet vegetables with the tasty cheese creates the most wonderful flavour. Miss G. gobbled hers up still warm from the oven along with a few sticks of cucumber and a couple of halved cherry tomatoes.
Instead of mixing the muffin batter together by hand, I opted instead to use my food processor. Firstly the grating attachment makes light work of shredding the carrot, zucchini and cheese and the blade effortlessly pulses together the batter and further distributes the vege and cheese into the crumb which is perfect for those little ones that tend to eat around chunks of nutritional goodness in their food.
If you’re looking for a batch of muffins to freeze and pop into lunch boxes during the week, these babies freeze beautifully. Simply wrap the individual muffins in a little cling film, pop into a freezer bag or container and stash in the deep freeze for up to 3 months. I pop the frozen muffins into our lunch box and by the time lunch rolls around they are perfectly defrosted and ready to eat. These muffins are also a great no-fuss less-mess eating option for when you’re out and about.
Also, for those little ones just beginning their baby led weaning journey the texture of these muffins is perfect. The muffins are firm enough to withstand a tight grip yet soft enough to be easily eaten. When Grace was this age I used to slice the muffin into quarters and she had no trouble picking up the pieces to devour.
To create these gorgeously golden savoury muffins chock full of vege simply…
Begin by preheating your oven to 180 degrees celsius (350F) and line a 12 hole muffin tin with papers. Place the small grating attachment onto your food processor to grate your carrot, zucchini and cheese.
Replace the grating attachment with your normal blade. To the grated zucchini, carrot and cheese add the corn and flour. Pulse to combine.
Place the cooled melted butter, milk and eggs into a small jug and whisk to combine.
Add the wet ingredients to the dry and pulse until just combined, do not over mix.
Use a 1/4 measuring cup to ladle the batter into the prepared tin. Bake for 25-30 minutes or until golden and cooked through. A skewer inserted into the middle of a muffin should remove cleanly.
Allow to cool for 5 minutes or so in the tin before placing on a wire rack to cool completely.
Serve alongside a few cherry tomatoes halved and wedges of cucumber for a lovely little baby led weaning lunch or simple supper.
adapted from Julie Goodwin
1 medium zucchini
1 medium carrot
1 cup (160 grams) corn kernels, cooked
1 1/3 cup (150 grams) tasty cheese, grated
2 cups self raising flour
60 grams butter, melted and cooled
1/2 cup (125ml) milk
Preheat oven to 180 degrees celsius (350F). Line a 12 hole muffin tin with papers. Place the grating attachment onto food processor and grate the zucchini and carrot (and cheese if required). Replace the grating attachment with normal blade. Add the corn and flour to the grated vegetables and pulse to combine. In a small jug place the cooled melted butter, milk and eggs and whisk to combine. Add the wet ingredients into the dry and pulse until just combined. Do not overmix. Use a 1/4 measuring cup to ladle the batter into the prepared tin. Bake for 25-30 minutes or until golden and cooked through. A skewer inserted into the middle of a muffin should remove cleanly. Allow to cool for 5 minutes or so in the tin before placing on a wire rack to cool completely. Serve alongside a few cherry tomatoes halved and wedges of cucumber for a lovely little baby led weaning lunch or simple supper.
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