Savoury baby muffins: carrot, zucchini and corn

(makes approximately 40 mini-muffins)

Adapted from My lovely lunchbox

These baby muffins my friend Li en told me about have been a life saver over the last couple of days as they keep my little munchkin occupied and content on the high chair whilst I finish up the cooking or the washing up, or anything that requires both hands! I have cut back on the cheese from the original recipe, and might try to cut back on the butter next round too as they taste a bit too oily for my liking, but I guess she only eats one or two at a time. It does have plenty of vegetable goodness and calcium so I think these are a keeper. This makes a pretty big batch so we froze some for emergencies too as they probably only keep well for about 3 to 4 days.

Prep time: 15 minutes

Cooking time: 20 minutes

  Ingredients
1 small zucchini
1 small carrot
90g grated tasty cheese
1 cup (160g) corn kernels
2 cups self raising flour
60g butter, melted
3 eggs
1/2 cup (125mL) light milk

Method
1. Preheat the oven to 180C. Line 2 mini-muffin trays with cases and spray with oil (for easy removal of muffins, or you can just spray the tray and skip the paper cases if you're confident the muffins won't stick!)
2. Grate the zucchini and carrot (and cheese if required) with the food processor. Remove from the food processor and change to the regular blending blade.
3. Place the zucchini, carrot, cheese, corn kernels and self raising flour into the food processor and process till smooth. Remove and place in a large mixing bowl.
NB. It forms quite a thick mixture.

4. Combine the butter, eggs and milk in a small bowl and whisk to combine.
5. Add the liquid mixture into the dry ingredients and mix to combine until it forms a thick batter. Add a teaspoon into each muffin hole.
6. Bake for 15 to 20 minutes or until golden brown on top.

Good for practicing fine motor skills too;
although this greedy monkey has started to just shove practically the whole thing in her mouth!