From my experience, anyone that has a toddler knows how hard it can be to get them to eat vegie’s. (if yours eats anything, you are very very lucky!!)
I found a recipe for some muffins that are savoury and use carrots and zucchini’s. The little man of the house LOVES them and calls them ‘cakes’. (who am I to argue?) I thought I would share the recipe:
(Recipe inspired by Chef: Tanya O’Shannessy From the Charleville School of Distance Education “Second Helpings of Distance Education Delicacies”)
Carrot and Zucchini Muffins
You need:
2 cups gluten free self-raising flour
1/2 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1 cup grated carrot
1 cup grated zucchini
2 eggs
3/4 cup milk
90g butter, melted
1/2 teaspoon baking soda (optional) Chef’s comment – I don’t like the after-taste of baking soda, so I don’t use any.
Method:
Place flour, sugar, soda and cinnamon into a bowl, mix in carrot, zucchini and walnuts. Make well in centre of dry ingredients, add lightly beaten eggs, milk and butter, mix until just combined.Drop tablespoonful of mixture into greased muffin tins.Bake in a moderately hot oven for 20 minutes.
