Stanley will eat every kind of fruit under the sun, but vegetables are his arch enemy. I can only get him to eat them if I smuggle them into sauces – even peas and sweetcorn (my past failsafe) are now rejected. So when I found the recipe for these chocolate muffins with hidden vegetables, I couldn’t wait to cook them and watch as he chomped away happily on a portion of the green stuff (evil laugh).
The vegetables in question are broccoli and courgette (grated finely) – and apart from brown sugar (which this recipe does need to make it tasty), everything else is really healthy too. They are the perfect idea for treats at home and packed lunch boxes at nursery or school.
By the way, this recipe uses ‘cups’ as a measurement guide, which I quite like as I find it much easier than weighing everything out. If you prefer the traditional way (or want to check you have the right size cup), I have put the metric measurements too.
1/2 cup Oil (120ml)
3/4 cup Brown Sugar (170g)
1 cup finely grated Broccoli (100g)
1/2 cup finely grated Courgette (50g)
1/2 cup Whole Wheat or Almond Flour (95g)
3 tbsp. Cocoa Powder
1 tsp. Baking Powder
1 tbsp. Unsweetened Almond Milk
I threw everything into the food processor and whizzed together, but the technical way to do it is whisk the eggs, oil and sugar together in a large bowl, then add the vegetables, flours, cocoa, baking powder and milk and mix it all together. Then simply grease a muffin tray (or use cupcake cases as I did), pop into the oven at 350’F/180’C/Gas Mark 4 for 15-20 minutes (mine took 20). Allow to cool.
They do taste healthier than the regular muffin or cupcake, but I really do like them – and there’s something incredibly satisfying about seeing your child chomp into a muffin and know they are getting a portion of vegetables too. I have to admit that the husband wouldn’t touch them though, he said he could smell the broccoli before he even took a bite. His loss, they were yummy!
Stanley agreed too! VICTORY!
If you make them, I’d love to know how you get on. Enjoy!