Vegetable cheese muffins

Ever since Pickles started solids, my adventures with cooking and baking have increased manifold. In my effort to make sure he gets all his nutrients, I try to bake healthy snacks for him myself. Usually, Saturdays are my bake-a-snack days. So, hopefully you'll see more experiments in the weeks to come Of course, I still have some successful experiments and some that have gone horribly wrong. But if Pickles likes them, I consider them pretty decent. And if he loves them but he cant have enough because R and I finished them off, then it is a super hit! 

This recipe falls in between the two categories. Pickles likes them but we can manage to keep our hands off. I try and use different vegetables every week and it works each time. I've used zucchini, mushrooms, baby corn, corn kernels, tomatoes and spinach in different combinations. 

Pardon the unflattering picture. I was too tired to get better pictures. 

This is what I used

Whole wheat flour - 1 cup

Self raising flour- 1 cup

Shredded/ grated veggies - 2 cups ( I used red bell peppers, carrots, peas and green onions)

Some spices: I used basil (as much or as little as you like)

Eggs- 2 nos

Grated cheddar cheese- 2 cups

Milk- 1.5 cups

Salt- to taste 

Here's how I made them.

1) Pre-heat the oven to 180 C.

2) Mix the sifted flours and all the veggies together in a bowl.

3) Add in the salt, spices and cheese.

4) Beat the eggs and mix in the milk in a separate bowl.

5) Add the liquid ingredients into the flour mixture slowly and fold them nicely together.

6) Grease some silicone muffin tins and pour the batter until two-thirds full.

7) Bake for 25 minutes or until a dipped toothpick comes out clean.

8) Cool on a cooling rack.

9) Now you can try them on your toddler.

Let me know how it goes.