Have you met my best friend Murphy? He’s a right old bastard is what he is. You see, we’re moving in September and I took a few days off to get make some head way on the packing. Instead I’m lying in bed with what feels like the goddamn flu.
Yes, I’m writing to you from my phone on my death bed.
But you know who doesn’t get breaks when they’re sick? Parents. Because whichever one of you is sick is the one that your almost 2-year-old is going to want to hang on to that day.
So The Munchkin has been climbing all over me like it’s nobody’s business, all the while my face feels like it’s been smashed into a wall. I managed to get him to lay still for 40 minutes (which if you know my child, you’ll know this is a miracle) by putting on Room on the Broom and The Gruffalo.
After a nap and some medication I felt a bit better and quickly whipped up a batch of these savoury muffins (haha, I said that like I’m Martha Stewart but that’s a lie!). Because it brings me to my next point… We have a fussy eater 😭
Lately The Munchkin has not been eating great. Mostly because he gets distracted with wanting to play with all his cousins. Breakfast is fine because they’re ask at school and lunch is okay too but he hasn’t had a proper supper in a long time. I finally got him to eat something by plonking him in front of the TV.
Do I feel guilty? Nope! Do you know why? Because my child ate a vegetable that wasn’t a fried potato. He had broccoli, cauliflower and fish. And he ate it all.
The kid needs more vegetables in his life because he can’t very well live off toasted cheese and peanut butter sandwiches. So I made these savoury muffins from My Lovely Little Lunchbox, one of my favourite baby-led weaning recipe sites.
Let’s hope he actually eats these because they smell delicious. Also there’s cheese. Who doesn’t like cheese?
If you’ve been reading my blog you know that I detest things that take forever to make. I made these while sick so that’s how easy it is. I didn’t have any zucchini (or marrow as it’s known here in South Africa) so I blended up some steamed broccoli and cauliflower from last night’s supper. Waste not, want not and all that jazz.
- 1 medium zucchini
- 1 medium carrot
- 1 cup (160 grams) corn kernels, cooked
- 1 1/3 cup (150 grams) tasty cheese, grated
- 2 cups self raising flour
- 60 grams butter, melted and cooled
- 1/2 cup (125ml) milk
- 3 eggs
- Preheat oven to 180 degrees celsius (350F).
- Line a 12 hole muffin tin with papers.
- Place the grating attachment onto food processor and grate the zucchini and carrot (and cheese if required).
- Replace the grating attachment with normal blade.
- Add the corn and flour to the grated vegetables and pulse to combine.
- In a small jug place the cooled melted butter, milk and eggs and whisk to combine.
- Add the wet ingredients into the dry and pulse until just combined.
- Do not overmix.
- Use a 1/4 measuring cup to ladle the batter into the prepared tin.
- Bake for 25-30 minutes or until golden and cooked through.
- A skewer inserted into the middle of a muffin should remove cleanly.
- Allow to cool for 5 minutes or so in the tin before placing on a wire rack to cool completely.
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