VEGETABLE SAVOURY MUFFINS

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Most of my lunchbox ideas are actually foods that I used to make my youngest when he was a baby. I weaned him using the baby-led weaning method and was always looking for great finger foods that I could take out and about with me. Some of my favourites were Sweet and Sour Quinoa Balls, Curried Lentil Bake, Egg Rolls and Mini Blender Muffins.
These Savoury Muffins would have been great for when I was doing baby-led weaning. To reduce the sodium level you can add less cheese to the mixture. The cheese is there for flavour only.
Of course, these vegetable muffins are not just limited to baby-led weaning and the lunchbox. They make a great breakfast, lunch or snack for both adults and kids.

Ingredients

• 1 medium (250g) Zucchini, grated
• 1 medium (120g) Carrot, grated
• 1/4 cup (30g) Frozen Peas
• 1/4 cup (30g) Frozen Corn
• 1 cup (125g) Cheddar Cheese, grated
• 1/2 cup Milk
• 1/4 cup Plain Greek Yoghurt
• 1/4 cup Olive Oil
• 2 Eggs
• 2 cups (250g) Plain Wholemeal Flour *See Note 1
• 3 tsp Baking Powder

Instructions

1. Preheat oven to 180C / 350F
2. Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables.  (see image above) Squeeze all the juice out. *SEE NOTE 2
3. Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the cheese, milk, yogurt, olive oil and egg and stir until combined.
4. Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined.  *SEE NOTE 3
5. ........................................

for full instruction please see : www.healthylittlefoodies.com

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