Zucchini Carrot and Corn Muffins – A Healthier Lunchbox Treat

Zucchini Corn and Carrot Muffins
As a teacher I’m constantly seeing kids eating bags of chips and other packaged ‘convenience foods’.  Even more frightening than the general unhealthiness of Australia’s next generation’s lunch box is the fact that more often than not it is the children who already have behavioural issues that are fed on a steady died of rubbish.

I understand that parents today are busy.  I know not everyone is passionate about food or is even aware of what is/is not healthy, however, as someone who sees first hand the ramifications of an unhealthy diet and its affects on learning, I feel I must make some healthier suggetions.

These muffins are tasty, they’re easy and best of all they are jammed full of vegetables (whatever you have available at the time).  A much healthier option than a bag of chips, these muffins are a great option for the lunchbox!

Savoury Vegetarian Muffins

  • 1C Wholemeal Flour
  • 1C Self Raising Flour
  • 2tsp Baking Powder
  • 1C Zucchini (grated)
  • 1C Carrot (grated)
  • 1C Corn Kernels (frozen, canned or removed from cob)
  • 1-2Tbsp Fresh Herbs (I used Chives and Parsley)
  • 1C Cheese (grated)
  • 3 Eggs
  • 1/2C Milk
  • 60G Butter (melted)
  • 1 1/2Tbsp Salsa
  • Preheat oven to 180C (160C fan forced/ 350F)
  • Grease a muffin tin
  • Mix together first eight ingredients and set aside
  • Mix together final four ingredients
  • Gently mix the two (wet/dry) until just combined
  • Season to taste
  • Spoon into prepared muffin tin
  • Bake for 25-30 minutes or until golden and cooked through
  • Cool for 5-10 minutes in tin then turn on to wire rack to cool completely

Enjoy!

Inspired by: Julie Goodwin – Australia’s First MasterChef

 

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Southern Style CornbreadButtermilk Biscuits

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This entry was posted in Baking, Especialy for the Kids, Quick Bread, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

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