Veggie Picnic Muffins
These vegetarian muffins are a great option for picnics and are very versatile – we’ve suggested some vegetables 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!
For lots more exciting recipe ideas check out our exciting new cookbook! You Can Cook Tasty Food!
Teach children about the amazing power of food and how to feed themselves in a way which helps rather than hinders health!
- 140g flour – e.g. brown rice flour or gram or chickpea or oat and 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
- Chopping board and knife
- Mixing bowl x 2
- Muffin tray
- Measuring scales
- dairy (optional)
- Preheat the oven to 170c fan assisted (180c if not fan assisted)
Sift the flour, baking powder and bicarb of soda into a large mixing bowl
- Whisk the milk and egg together into a separate bowl
Grate the courgette, carrot and cheese
- Roughly chop the chorizo (if using) and spinach into small pieces
- Pop everything into the flour mix and stir thoroughly until fully combined
Grease your muffin tray with a little oil - for example coconut oil or olive oil, or use silicone muffin cases
- Divide the mixture equally into each of the 12 holes - around 1 heaped teaspoon in each
- Pop in the oven for 40-50 minutes until nice and golden on top
- 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!