Joining in with Kids in the Kitchen linky over at Raisie Bay again. It is fantastic for reminding us to get in the kitchen with the kids so they learn how to cook for themselves and get that passion for making and baking food.
This week Miss T helped me make what we have named 'Cheesy Root Muffins'. They are a savoury muffin which should be pretty healthy with all the veg that's in them and switching butter for rapeseed oil or one of the healthier margarines will help reduce saturated fat. They also contain oats for added 'healthiness'.
|sneakily eating the grated cheese|
|Miss T enjoyed getting messy|
|then she got fed up and tired!|
|Flour all over the floor!|
I based the veg on what I had at home. You could use other veg like carrots, courgettes, etc instead or in addition to what we used.
200g plain flour
50g oats (I had some oatmeal and some oats with seeds so I used a mix of these. Regular oats would be fine too).
30ml rapeseed oil
half a Celeriac
1 golden beetroot (or use a carrot - I just happened to have a golden beetroot in my veg box)
65g grated cheddar (feta makes a really tasty alternative to cheddar in this recipe too)
Fresh Coriander (optional - I just popped it in as I had some I needed to use up)
Firstly peel and grate the celeriac and golden beetroot. I used our new mandolin slicer to cut thin julienne strips but I think it would have been just as easy to grate them.
Finally pop into muffin cases and bake in a pre-heated oven at 180 C for 30 minutes or until cooked through and golden on top.
As we totally invented this as we went along we found that this amount made 9 muffins. So you can obviously adjust quantities if you feel the need to make an even number! (For some reason it did feel strange to have a recipe making an odd number of muffins).
Do pop along and link up any recipes (old or new) that you've been cooking with the kids: