Savory muffins are a wonderful way to hide tons of vegetables from your fussy eater sight 😉
The trick is to add a very tasty ingredient like ham (pancetta in my case) or a strong cheese (pecorino, manchego, gouda, feta) and to shred the vegetables in tiny tiny pieces so that your kid will not recognize the texture or color.
If you also add a super kid friendly shape and size like the easy-to-handle muffin, the result is guaranteed!!
The recipe is very flexible. Today I used zucchini + carrots + Italian ham (pancetta). You can play around the vegetables (whatever is seasonal) and the ham (ham, bacon, pancetta…) or substitute the ham with a sharp flavored cheese for a vegetarian option.
The muffins can be stored in an air tight container in the refrigerator for up to 1 week. Simply reheat them 30sec. in the microwave before serving.
- 1 cup 250 ml milk
- 1/4 cup 60 ml Extra Virgin Olive oil
- 2 eggs
- 2 cups 300 grams flour
- 2 tsp baking powder
- 6 Tbsp 50 grams Parmesan cheese, grated
- 4 oz. 100 grams shredded Provola cheese
- 1 carrot finely grated
- 1 zucchini finely grated
- 1 cup 200 grams pancetta cubes
- 6 basil leaves
- pinch of salt
- Preheat oven to 180C/350 F
- In a large bowl place the milk, olive oil and eggs and whisk to combine.
- In a small bowl mix the flour, baking powder and salt.
- Slowly add the flour mix to the egg mix.
- Add the parmesan, grated carrot and grated zucchini and stir to combine.
- Add the pancetta cubes and the Provola cheese. Mix.
- Fill a greased muffin pan (or a mini loaf pan) with the batter.
- Bake until gorgeously golden and when a skewer inserted removes cleanly. 25 minutes approx.