Many of my friends complain that their toddlers won’t eat any vegetable no matter how hard they try to disguise those green leaves. First, if your toddler is the same, at least you know you are not alone in this. Second, there ARE ways to make your toddlers eat vegetables, you just have to find out what works for yours and stick with it. And if you are still on the lookout for a creative way to serve vegetables to your finicky eater(s) these vegetable muffins are for you. These cheesy fluffy muffins will make perfect healthy snacks for your little ones. Just don’t say the V word (vegetable) when they ask what it is ;).
- • 1 cup self raising flour
- • 1 medium zucchini
- • 2 small carrots
- • 30 gr corn kernels (I use fresh)
- • ½ small purple onion
- • ½ cup grated cheese of your choice (I use young cheese)
- • 2 medium eggs
- • 2 tbsp. melted coconut oil (you can use melted butter too)
- • 40ml milk
- Preheat oven to 180 degrees C. Line a baking rack with aluminum foil.
- Wash and grate the zucchini and carrots. Make sure to squeeze out the juice after grating the zucchini. Chop the onion finely.
- In a large mixing bowl, combine the grated/chopped vegetables, corn kernels and cheese.
- Combine the eggs and milk together and whisk well. Add coconut oil (make sure the coconut oil is cool enough otherwise the eggs will be cooked and curded, same if you use melted butter).
- Put the whisked egg mixture and vegetable mixture together and mix until everything is evenly incorporated.
- Slightly grease your muffin molds and pour the mixture in. Bake in the preheated oven for about 30 minutes or until golden brown. To check if the muffins are cooked through, stick a skewer in the middle of the muffins, the skewer should come out clean. Serve warm.