Marvellous muffins!

A perfect veggie packed option for lunchboxes!

Aprons on? Let‘s Cook!

20
40-50

These muffins are a great option for lunchboxes and are very versatile – we’ve suggested the veggies you can use but you can can make them with whatever yours (and your little ones) favourites are. Or, what more commonly happens in our house, whatever vegetables are actually in the fridge!

Ingredients

  • 140g flour – e.g. brown rice flour, gram/chickpea, oar to spelt flour
  • 125ml milk – oat or almond milk work well too
  • 80g cheese
  • 60g chorizo (optional)
  • 1 courgette
  • 1 large carrot
  • 1 large handful of spinach
  • 1 egg
  • 1 teaspoon of baking powder
  • 1/2 teaspoon bicarb of soda

Equipment

  • Chopping board and knife
  • Sieve
  • Grater
  • Mixing bowl x 2
  • Muffin tray
  • Measuring scales

Allergens

Egg, dairy (optional)

Directions

1 Preheat the oven to 170c fan assisted (180c if not fan assisted)
2 Sift the flour, baking powder and bicarb of soda into a large mixing bowl
3 Whisk the milk and egg together into a separate bowl
4 Grate the courgette, carrot and cheese
5 Roughly chop the chorizo (if using) and spinach into small pieces
6 Pop everything into the flour mix and stir thoroughly until fully combined
7 Grease your muffin tray with a little oil - for example coconut oil or olive oil, or use silicone muffin cases
8 Divide the mixture equally into each of the 12 holes - around 1 heaped teaspoon in each
9 Pop in the oven for 40-50 minutes until nice and golden on top
10 Allow to cool and then store in a tupperware for up to 3 days

Fun fact! Courgettes make a great base for muffins AND cakes! Check out out chocolate and courgette cakes….they are delish!

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