Tuesday, 17 May 2011

Recipe: Pacmans Muffins

I'm one of those lucky parents who has been blessed with a toddler who will eat anything - vegetables, prawns, sushi, olives, tofu - anything.
As much as I'd like to think it's due to my parenting (always offering a variety of food, cooking different things, limiting sweets etc), I'm sure it mostly comes down to luck.

Despite Pacmans terrific eating habits, I'm always looking for ways to sneak in an extra veggie or two and provide him with yummy but healthy snacks. A favourite is savoury muffins. Easy and quick to make and you can easily sneak in two serves of veggies.

Recipe -
2 1/2 cups of self-raising flour
1 1/13 cups of milk
1 egg
90 grams of butter (melted)

Half a bunch of spinach or 150g of baby spinach
1 cup grated cheese
1 finely grated zucchini

Method -
Preheat oven to 200°C. Grease muffins pans (this recipe makes 12)
Cook spinach and zucchini in a fry pan (I usually add garlic too) until spinach is cooked then chop finely.
Sift flour into a bowl. Add cooked spinach and zucchini. Stir.
Use a fork to whisk together milk, butter, cheese and egg until well combined.
Make a well in the flour mixture, then add milk mixture.
Stir until just combined - over stirring will result in muffins not rising properly.
Spoon mixture into prepared pans (you can sprinkle extra cheese on top if you like)
Bake for 20 minutes or until a skewer inserted into the centre comes out clean.

I usually make one or two batches and freeze them individually. Defrost in microwave for twenty to forty seconds (depending on microwave) and serve plain or with cream cheese.

You can make a variety of muffins using the first four ingredients and alternating the last three. Some of our favorites are -

Spinach, Fetta and mushroom
Ham, Cheese and Zucchini
Zucchini, Corn and Ricotta
Pumpkin (roasted then mashed), and Ricotta.

If you're wanting to make them a little more friendly to adult taste buds, simply add salt, pepper, chilli and herbs.

Enjoy the weekend dolls,
The Mumma in Heels.Xo

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