Hidden Muffins

 

All of a sudden we have a fussy eater. A boy who once loved mushrooms, bolognase, any type of vegetable (baring potatoes), now only likes things if they are doused in tomato sauce. Vegetables that were once loved are now passed on to his sister when he thinks we are not looking and bribery has become a common occurrence at our dinner table. I hate to admit it but there have been many days where I have tucked my son in wondering if he ate anything other than bread and tomato sauce in the day.

Now with all the avoiding of vegetables I had to do something. And after playing around with a few recipes my Hidden Muffins were created and so was the Cooking with Kids section of my blog. Most that know me know that I love to bake, so every now and again I will be adding pictures and posts about things I have whipped up, not all healthy, and not all for the kids or made with the kids but little insights from our kitchen all the same.

And seeing as I have been dealing with a frustrating case of “No I don’t like Veggies” I could only assume that many of my friends are going through the same thing. (If you aren’t I am jealous and tell me your secrets!!) So while I don’t know what cures the “I don’t like Veggies” stage, I do know how to get some into their little tummies in the mean time. Here’s what I’ve been doing…

Hidden Muffins 

2 cups Wholemeal SR Flour
1/3 cup Oats
1/3 cup Brown Sugar
1/3-1/4 cup Maple syrup
1/3 cup Milk
1/3 cup Vegetable oil
140g (small tub) Greek yoghurt – I used vanilla flavoured greek yoghurt but have used natural as well
2 Eggs
1 cup Mixed Seeds – I use a mix of chia, sesame, quinoa and poppy
1 Pear, grated
1-2 Carrots, grated
1 large Zuchinni, grated
1 handful of Blueberries
{All fruit and seed combinations can be altered, I have done this basic recipe with grated sweet potato, banana, strawberries, raspberries, apples, basically whatever is sitting there grate it up and chuck it in!)

ingredients2

  1. Preheat oven to 160 degrees (fan forced).
  2. Line a 12 case muffin tray.
  3. Mix Brown Sugar, Eggs, Maple Syrup, Vegetable Oil and Milk, give whisk to combine.
  4. Add Flour, Oats and Seeds. Mix well.
  5. Fold through Yoghurt, Pear, Zuchinni, Carrots and Blueberries. Mix well to combine.

    raw-mix

  6. Fill patty cases with mixture, ensuring only to fill half way to three quarters full.

    raw-mix-patty

  7. Allow little apprentices to help clean out the bowl.

    mixing

  8. Bake muffins until golden brown and a skewer comes out clean, in my oven this took about 20-25 minutes.

    baked-muffins

  9. Enjoy!

*Please note this recipe is meant to be played with, I change it every time I make them although the base to the mix generally stays the same. The Fruit works well to help naturally sweeten the mix but if you want to add more sugar instead of using Maple Syrup go for it!

Hope your little ones like them as much as mine do, if not they are a great breaky muffin and team beautifully with a nice hot cuppa.

And if you have a recipe that you love to make with your little ones or you would like to contribute to Cooking with Kids, please do get in touch!

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