Zucchini and Parmesan Muffins
Updated: Mar 3, 2018
Making lunchboxes can be a grind - but fortunately my kids love baking so we often do a little weekend bake-off to make healthy lunchbox treats for the week ahead. They love getting involved (and messy!) and I find that they are much more likely to give new food a go if they have been involved in the cooking.
This weekend we made these lovely zucchini and parmesan muffins. They can be frozen for up to 3 months, which means you can make up a big batch and grab one when you need it - simply pop one in the kids lunchbox straight from the freezer, and they will be defrosted by lunchtime, ta-da!
Recipe below - happy baking everyone!
Love Rachel, Ava, and Jack X
1 cup plain flour 1 cup wholemeal flour 1 tablespoon baking powder 1/2 cup parmesan cheese 1/2 cup tasty cheese 3/4 cup buttermilk 1/3 cup olive oil 2 zucchini- grated 1 tablespoon chopped fresh basil
Method: 1. In a bowl, whisk together the eggs, buttermilk and olive oil. Add the zucchini and mix. 2. In another bowl mix the flour, baking powder, cheese, and basil. Make a well in the middle then pour the egg mixture in and fold through. 3. Spoon into muffin cases and bake in the oven at 180 degrees for about 20-25 mins (poke a skewer in the middle of a muffin - if it comes out clean then they are ready). Cool on a wire rack.