A really easy, quick recipe that makes lovely, nutritious muffins – perfect for little hands to grab and new little teeth to munch! Makes about 12 (or more if you add extra amounts of veggies).
No special mixers or equipment required, just a bowl and a fork.
You can add sugar and salt if you like, but I prefer not to. If you’d like to leave out the eggs, just add some more plain yoghurt instead to bind it a bit more.
If things are going a bit pear-shaped and it’s all looking a bit dry during the mixing stage, I’ll add a splash of milk too.
2 cups of whole wheat or plain flour
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of dried basil
1 cup of cubed cheddar cheese (preferably cut quite small)
1 cup of plain or Greek yogurt
1/4 cup of butter, melted (I do it for about 15 seconds in a bowl in the microwave)
1/2 cup finely chopped, onions and peppers (as many colours as you can get your hands on)
1/2 cup of chopped cherry tomatoes (optional)
1/4 cup pizza sauce
1/2 cup grated mozzarella (or some more grated cheddar works just as well)
How to make
Preheat your oven to about 220ºC and put some cases in muffin tins.
Mix the flour, baking powder, basil and baking soda together until combined.
Stir in the cheddar cubes.
Mix the yoghurt, eggs and butter until smooth (I just use a fork to beat them roughly together).
Stir in the flour mix. Add in your onions, peppers and tomatoes (mixing with your hands if necessary!).
Spoon the batter into the muffin cases.
Add 1 tsp of pizza sauce over top of each muffin and then sprinkle with shredded mozzarella or cheddar. If you forgot to get pizza sauce, don’t worry, they’ll be fine with just cheese, or even with no topping.
Bake for about 20 minutes, until they look golden on top (just like a mini pizza).
Either eat straight away or pop them straight into the freezer in bags when they’ve cooled down and then just defrost as needed.
Other Great Muffin Recipes
Fantastic recipe from Natalie Monson on Super Healthy Eaters.