Kids feel extremely excited when it comes to fluffy cakes and yummy bakes which are also easy to eat by them. What more exciting for the mothers than to prepare a healthy snack which will be enjoyed by their little ones?
These muffins
are fully packed with nutrition for children and a good snack that can be
stored for a day or two as well. Apart from the veggies mentioned in the recipe,
any other veggies can be added such as cabbage, corn, any other which kids do
not want to eat otherwise.
Here is
the recipe.
Ingredients
1 cup
Zucchini, grated
1 cup
Carrot, grated
1/4 cup
Frozen Peas, partially boiled
1/4 cup
Beetroot, grated
1 cup
Cheddar Cheese, grated
1/2 cup
Milk
1/4 cup
Plain Greek Yoghurt
1/4 cup
Olive Oil
2 Eggs
1 cup
All-purpose Flour
1 cup
Almond flour
3 tsp
Baking Powder
Procedure
Preheat
the oven at 180C/350F
Place
the grated zucchini, carrot, and beetroot into a strainer and try squeezing in
the juices.
Now add
the squeezed vegetables into a mixing bowl. Add partially boiled green peas to
it.
Add-in
cheese, yogurt, milk, olive oil, and eggs to the veggies and mix well.
Mix the
2 types of flour along with the baking powder and slowly add it to the wet
ingredients. Fold in gently, until just combined.
Make a
12 muffin tray ready greasing it with oil or butter and flour.
Spoon
the mixture equally between the 12 muffin sections.
Bake
for 20-25 minutes.
Tips
& Notes
Squeezing
the juices from the veggies, this step holds a lot of importance as if not done
the muffin may have too much moisture into it.
The cheese will add to the salt required for the Muffin. But can sprinkle if need
be.
0 Comments