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.