Cheesy Quinoa and Veg Muffins

These Savory muffins are ideal for lunch boxes, picnics, snacks and breakfast.

When introducing solids it is always important to introduce vegetables in their natural form, not always hidden in sauces or muffins. If they are always hidden then they may never learn to like vegetables. However, if you have passed the weaning stage and you struggle to get your child to eat vegetables, sometimes hiding them is your only option. There is a risk your child may lose trust in you, if you are not honest. With my 8 year old I joke about hiding some healthy stuff and always give him the option to try.

Ingredients

1 Carrot, grated

100g Sweetcorn (tinned or frozen)

1 Courget, grated

15g Kale or baby spinach, chop

10g Ground flaxseeds

60g Cooked Quinoa

250g Flour of your choice (spelt, buckwheat, gluten free flour, plain flour, wholemeal flour)

2tsp Baking Powder

½ tsp Bicarbonate of soda

25g Natural Yoghurt (full fat)

3 Eggs

4 tbsp Olive Oil

60g Mature Cheddar

90g Parmesan cheese finely grated

Seasoning (optional)

 Toppings

20g Pumpkin Seeds

20g Parmesan (finely grated)

Method 

Preheat the oven to 180oC (fan) line 12 hole muffin tin with paper cases

Grate the carrot and courgette in the food processor.

If your child is picky with vegetables, roughly blitz the carrots, sweetcorn, kale, courgete, quinoa and flaxseeds so not as visual in the muffin.

In a large mixing bowel mix the yoghurt, egg and olive oil. Then stir in all the chopped up vegetables and grated cheddar and parmesan.

In a second mixing bowl, combine the spelt (or flour of your choice), baking powder, bicarbonate of soda and optional seasoning.

Tip the yoghurt mix into the dry mix and stir until combined well to make a muffin dough.

Scoop mix into the 12 holes of the muffin tin.

Sprinkle each muffin with pumpkin seeds and the extra grated parmesan.

They stay fresh in a tin for up to 4 days, why not freeze half of them. They freeze well for up to 3 months. Defrost at room temperature or warm them up in a microwave or oven.

Health Benefits

Quinoa  is a wholegrain, gluten-free and a good source of folate, magnesium, zinc and iron. It is also rich in protein and fibre. It contains more fibre than brown rice and is nearly a complete protein, containing most essential amino acids. A good recipe for vegetarians.

Eggs, yoghurt and cheese also contribute to this protein rich muffin, a great lunchtime option, that keeps you fuller for longer.

One serving of flaxseed provides a good amount of protein, fiber, and omega 3 fatty acids. 

This recipe contains up to 6 plant foods, you can try different vegetable options, such as leeks, broccoli, peppers and sweet potato.

This is a great snack for when weaning your toddler or take to work and snack on when pregnant.