This savory muffin recipe for kids is a simple way to offer children a tasty and varied meal that can easily be packed for lunch. It is practical for breakfast, a snack, a trip or a school lunchbox, and you can add vegetables, cheese and other ingredients you already have at home.
Another advantage is that children can take part in the preparation. They can add ingredients, mix the batter and divide it between the muffin cups, while adults handle chopping the ingredients and using the oven.
Savory muffins with vegetables and olive oil
Ingredients
For approximately 12 muffins, you will need:
- two eggs
- 180 ml yogurt
- 60 ml Orgula Bio Junior olive oil
- 180 g all-purpose flour
- 1 teaspoon baking powder
- 80 g grated cheese
- ½ small zucchini
- ½ red bell pepper
- a pinch of salt
- a little oregano, if desired
You can adjust the vegetables according to what your child likes or what you currently have at home. Corn, carrots, peas or spinach will also work well.
Preparation
Preheat the oven to 180 °C and line a muffin tin with paper cases.
Grate the zucchini and gently squeeze out the excess liquid, then cut the pepper into small pieces. In a large bowl, mix the eggs, yogurt and Orgula Bio Junior olive oil.
In a separate bowl, combine the flour and baking powder, then gradually add the dry ingredients to the wet mixture. Stir briefly, just until the ingredients are combined.
Add the grated cheese, zucchini, pepper, a little salt and oregano. Divide the mixture between the muffin cups, filling each one about three-quarters full.
Bake the muffins for 20 to 25 minutes, or until golden. Leave them to cool for a few minutes before serving.
How to involve children in the preparation?
Children can wash the vegetables, add the pre-prepared ingredients, mix the batter and fill the paper cases with a spoon. You can also let them choose a different combination of vegetables for each muffin.
When children take part in preparing a meal, they get to know the ingredients through touch, smell and play. This can often make them more willing to try vegetables they might otherwise leave on their plate.
A small meal for different occasions
You can serve the savory muffins warm or cold, on their own or with yogurt and fresh vegetables. Once they have cooled completely, store them in a sealed container and keep them in the refrigerator for up to two days.
They are easy to prepare, practical to take with you and flexible enough to let you try a new combination of ingredients each time. And when children are involved in preparing them, a simple recipe can become a shared family activity.
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