My younger son Ryder (4) is a fussy eater, just like his daddy lol! Don’t get me wrong, he’s constantly eating but I struggle to get him to eat a wide range of vegetables. If he hears the word “vegetable” he runs the other way. As a result, he suffers from constipation.
I’ve tried bribing him “if you don’t eat your vegies, you won’t get a special treat”. I’ve tried explaining the importance of vegies “they will
help you go to the toilet so it doesn’t hurt when you poo”. I’ve tried being strict “if you don’t eat all of your dinner, you’ll go to bed hungry”. Nothing has worked.
Apparently my husband was exactly the same at this age – thanks honey!
Being school holidays, my older son Cooper (5) was home with me. After dragging him from session to session – which he
rather enjoyed – we went home to roll our sleeves up and get our hands dirty. I’d promised him a cooking afternoon.
He’s the complete opposite of Ryder,
he eats anything and everything. And he loves to cook.
We searched and searched for the perfect recipes. I wanted something fun and easy to make, but healthy. Preferably something with vegies hidden in there! We stumbled upon two types of muffins – one savoury and one sweet. I even managed to get Ryder munching on the vegetable muffins, aptly renamed “cheesy muffins”. Success!
If you have a little chef in your kitchen, why not give these recipes a go?
2.5 cups self raising flour
1 medium carrot, grated
1 medium zucchini, grated
2 x 125g cans corn kernels, drained
1 cup grated tasty cheese
1 cup milk
125g butter, melted & cooled
Preheat oven to 200 or 180 for fan.
Sift flour into a large bowl, add carrot, zucchini,
corn and cheese. Stir to combine and make a well in the centre.
Whisk eggs, milk and butter in a jug. Add to the bowl and fold together until just combined; do not
Spoon mixture into prepared muffin trays.
Bake for 20 mins, until risen and golden brown. Leave in the tin for 5 mins, then lift out onto a wire rack to cool.
Banana, Almond & Cinnamon Muffin
2 cups wholemeal self raising flour
¼ cup reduced fat margarine, melted
150ml reduced fat milk
1 tablespoon golden syrup
1 ripe banana, mashed
70g slivered almonds
¼ teaspoon cinnamon
Sesame seeds to top muffins
Preheat oven to 180 or 160 for fan.
Sift flour into bowl. Mix margarine, milk & egg together & add to flour.
Carefully fold through golden syrup, mashed banana, almonds and cinnamon.
Spoon mixture into prepared muffin tray, fill the pan ¾. Top muffins with sesame seeds (optional).
Cook for 12-15 minutes or until golden brown.