Hidden Veggie Muffins
Get ready for a game-changer in snack time! My Hidden Veggie Muffins are here to save the day. Loaded with sweet potato, cauliflower, beans, and cheese, these muffins sneak in all the good stuff without sacrificing flavour. Get set to win over even the fussiest eaters with this deliciously clever treat!
DIETARY: VEG, GF, NF
ALLERGENS: Eggs, Dairy
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Beginner
SERVES: 20
PREP: 15 mins
COOK: 15-20 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 225g steamed vegetables (sweet potato, cauliflower, green beans) | |
| 2 eggs | |
| 55g grated cheese | |
| 100g brown rice flour | |
| 0.5 tsp baking powder | |
| 0.25 tsp baking soda | |
| Pinch of sea salt |
Directions
1.
Preheat oven to 180°C and line a mini muffin tray with muffin holders.
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2.
Place all ingredients into a high-speed food processor and process until smooth.
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3.
Spoon into prepared mini muffin holders and bake in the oven for 15 mins or until a cake tester comes out clean.
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4.
Allow to cool before serving.
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Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
Allergies: For a dairy-free version: Swap cheese for coconut cream. For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).
Easy ingredient swaps: Swap vegetables for any seasonal root vegetables. Swap brown rice flour for a gluten-free flour of choice or if it doesn’t have to be gluten-free, swap it for wholemeal flour of choice such as wholemeal spelt flour.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
For fussy eaters: Puree vegetables for a smoother texture.
