Rainbow Carrot Muffins
Week one of the school term has begun, for us its our first ever school term. Excited. Nervous. Proud. Bittersweet. All come to mind. As well as -- chaotic!
I prepared for the chaos by making a batch of these Rainbow Carrot Muffins as a tasty, healthy and convenient alternative to sandwiches. They freeze beautifully and thaw throughout the morning just in time for lunch.
These are a bit tasty!! I made my batch expecting them to last weeks - what a clever mama I thought to myself.
But we dipped into them and I don't think they'll barely make over the week!
Also you can change up the ingredients with what ever you have on hand, broccoli, spinach, zucchini, cauliflower, just make sure you process/grate the veg to give it a fine consistency.
Ingredients (makes 20)
250ml organic rice milk
2 cups wholemeal self raising flour
6 small carrots (I used tri colour carrots which gives it the 'rainbow' colour)
1 ear of corn
1/4 cup grated chees
1/4 cup chia seeds
Salt and pepper to taste
Plus some herbage of your choice (optional)
Preheat the oven to 180 degrees and grease and line a muffin tray.
Place one of the ears of corn into a food processor and blend into a fine consistency. This stops the muffins being too bumpy and falling apart from all the corn. Then combine all ingredients a part from the eggs, flour and milk, in a big mixing bowl and stir well, whisk eggs separately and add to the bowl, then add the milk and flour bit by bit, and mix well. Once combined add salt and pepper and if you choose any herbs of your choice.
Divide the mixture evenly amongst the muffin tray and bake for 20 minutes. You can top the muffins with pepitas if you wish for an added nutritional bonus.
This recipe made 20 or 2 school weeks worth (two per day!)
[Use these flash cards to the left by taking a screen shot of the page to your smart device for easy access when cooking!]
Love, J x