Savoury muffins and mini quiches are a great way to get extra vegetables into their day. These muffins provide a source of fibre, protein, calcium and B vitamins. Depending on what vegetables your children enjoy, add these into your savoury muffin! You can also substitute the self raising flour for gluten free flour, spelt flour (be sure to add baking powder for rising) and reduce the amount of dairy if needed.
Ingredients:
2 cups wholemeal self-raising flour
1 cup milk – soy or almond milk
1 egg, lightly beaten
80g butter, melted or coconut oil
¾ cup cheese, grated
125g can corn kernels, rinsed and drained
1 onion, diced
1 tablespoon chopped parsley
1 cup zucchini, grated
Salt and pepper
Method:
- Pre heat the oven to 200°C and line / grease a muffin pan or use a silicon muffin pan.
- In a bowl, place flour, salt, pepper, milk, egg, butter, cheese, zucchini, corn, onion, parsley and combine. Gently stir, do not overmix.
- Spoon mixture into the muffin pan and bake in the oven for 20 minutes or until lightly golden.
- Remove from the oven and serve warm or cold in the Lunchbox or morning / afternoon snack.
