Little Man has come down with his very first proper miserable cold, he’s had the sniffles before but not like this, he’s sleeping lots but understandably groggy and upset when he’s awake, so I wanted to make him some food to help bump his immune system so he can get back to playing and being his usual cheeky self soon.
I used a recipe from the amazing free PDF I have mentioned pinning in previous posts as a starting point and adapted it to include lots of Iron and Vitamin C containing veggies.
We are still keeping clear of eggs as we’ve not had a chance to see if he reacts again on a day when Hubs is home in case he does have a reaction, I’ve had mixed results with using flax seed as a substitute so today I decided to try using one of the Ella’s Kitchen purée pouches I have lying around. I’ve seen many recipes citing applesauce as an egg substitute so thought I’d give this a go.
Cheesy Super Vegetable Muffins – Makes 12 Muffins
3-4 Broccoli Florets
4 handfuls of Baby Spinach
6 Cherry Tomatoes (deseeded and chopped)
225g Self Raising Flour
100g Grated Mild Cheddar
175ml Whole Milk
55ml Olive Oil
1/2 Pouch of Ella’s Kitchen Spinach, Apple & Swede Purée (or 1 egg or applesauce)
First preheat your oven to 200•c/180•c Fan, then:
1. Steam Broccoli and wilt spinach, then chop.
2. Mix chopped vegetables with flour and cheese.
3. Add in milk, oil and purée (or egg) and mix well until you have a lumpy thickish batter, adding a splash more milk and purée if you feel the mixture is too thick.
4. Separate into a lightly greased muffin tin and bake for 20-25mins.
The result is a lovely light and fluffy muffin packed full of goodness, the puree seemed to help it all hold together well. I think next time I will add in some spices and perhaps leave out the broccoli, add some courgette and use feta cheese, the recipe I started with really is a great base muffin recipe to experiment with.