PREP TIME: 15 MINS • COOK TIME: 20 MINS
Irresistible muffins, packed with vegetables, cheese, sage and cumin, these are perfect to make at the weekend and then enjoy in packed lunches. If you’re following the Phase 2 activities, you can use home-grown sage plucked proudly from your very own herb garden.
2 medium free-range eggs
150ml (5fl oz) whole milk
100ml (3.fl oz) olive oil
120g (4.oz) Cheddar cheese, grated
2 teaspoons garlic granules
1 teaspoon dried sage or finely chopped sage leaves from your herb garden
1 teaspoon ground cumin
250g (9oz) frozen chopped vegetable mix
250g (9oz) self-raising flour
oil spray (if not using muffin cases)
salt and pepper
Preheat the oven to 200C (400F), 180C fan, Gas Mark 6. Beat the eggs in a large bowl. Add the milk and olive oil and beat again. Next, stir in the cheese, garlic granules, sage, cumin and vegetables.
Fold in the flour and some salt and pepper – the mixture will become stodgy, but don’t worry!
Line a 12-hole non stick muffin tray with muffin cases (or lightly spray each muffin hole with oil). Spoon the batter evenly into the muffin cases, making sure each one is level. Bake for 20–25 minutes, until golden on top.
Cool for a few minutes in the tray, then transfer to a wire rack to cool completely.
Store the muffins in an airtight container in the refrigerator.
TIP • This basic muffin batter works well with almost any vegetables, fresh or frozen, as well as with chopped ham.
This recipe is from Get Your Kids to Eat Anything by Emily Leary
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