Tag Archives: Healthy Muffins

21st July 2014

Healthy Pizza Muffins

I’m always looking for ways to get vegetables into my two-year old, so handing him a healthy pizza muffin that contains no less than six different hidden veggies is my kind of a good idea. I found  this recipe on a website called Super Healthy Kids, but adapted it to make bigger, fatter muffins. They make amazing lunchbox fillers too – you can freeze them in batches, pulling one out to defrost the night before nursery or school. And if your little people love the flavour of pizza, they will adore the flavour of these too!

This recipe comes in two steps – the veggie filling and the dough itself.

Step 1 – Make the Veggie Filling

IMG_3775

Ingredients:

Jar of your favourite tomato pasta sauce
2 cups of chopped vegetables (carrot, pepper, mushrooms, onion, courgette, and tomato)

Recipe

1. Chop Vegetables
2. Saute over low heat for 3-4 minutes
3. Blend with the pasta sauce

IMG_3598

Step 2 – Make the Dough and Construct Muffins

IMG_3774

Ingredients

2 cups wholewheat flour
1 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water
3 tablespoons olive oil
2 1/4 rapid rise yeast

Recipe

  1. Combine 1 cup flour, yeast, sugar and salt in a large bowl. Whisk the warm water and oil together and add to the dry ingredients. Mix until well blended for about a minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic. This will take about 4 minutes.
  2. Place your dough in a large, lightly greased bowl, and cover with plastic wrap.  Allow to rest for 30 minutes in a warm, draft-free place.  The dough should almost double in size.
  3. Preheat oven to 400 degrees F.
  4. Remove the dough from the bowl and place on a lightly floured work surface.  Use a rolling pin to roll the dough into a ½-inch thick rectangle, about 12 by 10 inches.
  5. Spread 1 cup of Veggie Sauce over the dough, leaving a ½-inch boarder around the edges. Sprinkle with grated cheddar or mozzarella cheese.
  6. Roll the dough gradually into a large, fat sausage.  Slice into 8-12 slices and place each piece into a greased muffin tin.
  7. Bake for 15-20 minutes or until muffins are golden brown and cooked through the middle.

IMG_3595

 

IMG_3596

 

IMG_3597

 

IMG_3612

 

IMG_3613

 

IMG_3614

 

IMG_3615

Let me know if you try them!



20th May 2014

Chocolate Muffins with Hidden Vegetables

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.

photo 1

photo 2

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.

Ingredients

2 Eggs
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

Recipe

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.

photo 3

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!

photo 4

Mwahahaha you are eating vegetables!

If you make them, I’d love to know how you get on. Enjoy!