My first born is starting kindy in two weeks. It is an exciting time for both of us. She is especially excited because it means lots of learning, making friends and playing. I am excited because it means I can spend more one-on-one time with our 16 month old son and I might get a bit of extra time to write up more great recipes like this one – Zucchini muffins adapted from a zucchini bread recipe from A Pretty Life in the Suburbs.
It is a light bread that is easily adaptable to what your kids like or what you would like your kids to like – think feta and spinach, tomato and basil, smoked salmon and chive, sweet potato and corn, pumpkin and goats cheese. The combinations are endless.
This recipe can be baked in a loaf, but I quite like a muffin size snack. Of course I’m telling you all of this because you can make a range of them ahead of time and freeze them. Simply pop one in your kids lunch box and while they defrost everything else will keep nice and cool in time for morning tea or lunch.
Makes 12 muffins
- 2 cups plain flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp bi-carb soda
- 1 cup milk
- 1 egg
- 1/4 cup butter, melted
- 1 1/2 cups cheddar cheese, grated
- 1 cup zucchini, grated
Preheat oven to 180℃. Line a 12-hole muffin tray with patty pans or grease with oil or butter.
In a large bowl mix dry ingredients together.
Mix wet ingredients together and add them to the dry ingredients mixing gently.
Add cheese and zucchini and mix until just combined.
Place large spoonfuls into muffin tray and top with extra cheese and tomato if you like.
Bake for 20 minutes or until golden.