We had a roast last night and as usual, I cooked way too many veggies and didn’t want to waste them.
So Monday muffins are you saviour if you too don’t want to chuck the left over veg into the bin. Or worse, leave it sat in the fridge looking mournfully at you until it reaches the same demise anyway.
You can use pretty much any veg, I’ve made these before with only carrots and broccoli and they were still delicious. You simply have to follow the rough quantities for it to work.
They taste delicious and even my veg shy toddler keeps coming back for more! They free really well once cooled and put into an air tight container. Defrost as you need them and zap in the microwave for 45 seconds once fully defrosted and then they to cool before eating.
Perfect for babyled weaning and toddler finger food.
225g Plain Flour
180ml Almond milk or whatever milk you usually use
250g Broccoli and Cauliflower, fork mashed
3tbp mashed potatoe and mashed swede (I heaped the tablespoons)
70g Cheddar Cheese, grated
70g Parmesan Cheese
(you can just use 140g of Cheddar but we love some parmesan too!)
8 Cherry Tomatoes, finely chopped
25g unsalted butter, melted (zap in a cup in microwave for speed)
3tsp Baking Powder
A large pinch of herbs de Provence
1) Preheat the oven at 180'C.
Get ready your silicone mini muffin tray or place muffin cases into a mini muffin tin.
2) Mash your broccoli and cauliflower roughly with a fork if it’s already cooked. (Steam the veg until well cooked if it’s not already and then mash.)
3) Add the mashed potatoe and mashed swede if that’s part of your left overs. (You can leave this out and just use one egg if you don’t have it to hand)
4) Add the flour, cheese, dried herbs and baking powder into the veg mix and stir well. It will look rather dry and claggy at this point but don’t worry.
5) Add the melted butter, milk, tomatoes and eggs into the mix well until combined.
6) Spoon the mixture into the muffin cases and bake in the oven until golden brown. They took about 25 mins in my oven, but keep your eyes on them as every oven if different
This recipe made 31 mini muffins. I baked the first 24 in the tray and removed the muffins once they were cooled then cooked the remaining mixture. I used this BPA free silicone tray from Amazon.
These are great to batch cook and freeze if you can manage to not demolish them all before you do this! They’re great for healthy toddler (and Mama!) snacks to have on the go or when the little one’s need something to fill a hole before tea time.