So it’s school holidays y’all and I don’t know about you but we are hearing the old “I’mmmmm hhhuuunnngggrrrryyyyyy” a little bit too often at the moment. Now don’t get the wrong idea, we are not starving our children (quite the opposite actually), but they seem to have hollow legs. I have NO idea where that comes from (that is sarcasm by the way).
Anyways, one little recipe you NEED in your little mummy repertoire is veggie muffins because they are a great hunger buster and is getting in some veggies at the same time. Now this recipe has extra fibre (from the wholemeal flour) which is great for your little one’s tummies, helps with the number two’s. And luckily in our case will keep them fuller for longer too (not that it ever stops Miss 3 from asking for more food).
So here are the details:
Awesome hunger buster veggie muffins
Makes 40 mini muffins. The muffins freeze perfectly.
1 cup self-raising flour (wholemeal if you have it, if not do ¾ flour ¼ wheat germ)
¾ cup white self-raising flour
¼ teaspoon paprika
2 zucchini, grated
2 carrot, grated
1 onion, finely diced
100g ham diced
1 cup reduced fat cheese, grated
2 tablespoons of parmesan, grated
1 handful basil, roughly chopped
2 eggs, beaten
1 tablespoon oil
1 cup low fat milk
Preheat your oven to the magic 180 degrees (I almost always use 180 degrees for everything).
Grease your mini muffin pans with spray oil, oil or melted margarine.
Once you have grated and chopped the various ingredients. Actually just chuck everything in the bowl and mix it up until all the flour is mixed in.
Spoon into the muffin tins (about 1 teaspoon for each hole) and whack into the oven!
They are done when they are golden on top. Transfer to a wire rack and wait till cool (if you can).
Don’t freak out if you break one open early and they are moist in the middle. They are probably cooked through but melted cheese makes it seem like it’s not. Wait till they are cool to check.
The Dietitian Mummy