Cheese Vegetable Lunchbox Muffins
As a parent, you might worry about picky eaters and wonder if your child is getting enough nutrition to grow. This is very common, but in most cases, they are, and you have nothing to worry about. It’s a very normal and natural thing that around the age of about one, when many children begin to feed themselves and choose what and how much to eat, they can become a ‘picky eater’. When they get to this stage, it gives them some degree of control over their lives, so some days they may eat a lot of everything, and on others, it might seem like they don’t eat much at all – a toddler’s favourite food one day may hit the floor the next.
Finding healthy lunch ideas which your kids love is one sure way to make you feel at ease that they’re getting all the nutrients they need, especially when they go back to school or nursery. If you do have a picky eater on your hands, then hidden veggies are a godsend, and these Cheese and Veggie Lunchbox Muffins are an ideal way to get a variety of ingredients into your child’s diet without them knowing.
I’m a huge fan of packing in as many veggies as possible so whether your little one is already eating lots of veggies or none at all, this recipe will load them up with extra! Perfect for fussy eaters and non-fussy eaters alike. It really helps when you can go to your local Dunnes Stores and buy a bag of carrots for €1 and 2 courgettes for €1 and spinach for €1 plus eggs and flour! Imagine how many muffins you can make from just one bag of flour! We are all looking for cost-saving ways to get through the school year as healthily and nourishing as we all can.
The recipe makes twelve muffins and are great to make with the kids, and one of the best things about them is that they can be eaten hot or cold and you can also freeze them!
Aileen xoxoxox
More healthy muffin recipes:
Cheese Vegetable Lunchbox Muffins
Prep time
10 minutes
Cook time
25 minutes
Servings
12 regular / 24 mini
Ingredients
250ml milk
2 eggs
60ml rapeseed oil
300g plain flour
2 teaspoons baking powder
Black pepper
3 medium carrots grated
1 medium courgette grated
2 large handfuls spinach leaves finely chopped
70g cheddar cheese
Method
- Preheat oven to 200ºC/400ºF/gas 6.
- In a large bowl, whisk together the milk, eggs and rapeseed oil. Slowly whisk in the flour, baking powder and black pepper until it forms a smooth batter.
- Add the vegetables and cheese, then stir well until they are completely combined.
- Spoon the mixture into a muffin tin lined with parchment paper cases.
- Bake for 25 minutes until the muffins have risen and are golden brown – if you stick a toothpick into them it should come out clean. Allow the muffins to cool for 5 minutes in the muffin tin, then placed onto a wire rack to cool before serving.
- Serve warm or cold. Keeps in an airtight container for up to a week or freeze.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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