Cooking with kids: Vegetable muffins
Chopping, cutting, mixing ingredients and filling the moulds - kids love baking! Today we're making a light snack that becomes a real highlight thanks to its healthy ingredients.
Delicious Vegetable Muffins
Muffins are easy to snack on in everyday life, or pack into the kids' lunchbox for the big break. Instead of flour and sugar, today we’re using vegetables, eggs and cheese - a great mix of vitamins, fibre and protein that keeps you full for longer and tastes delicious. The preparation is easier than you might think; most of the work is probably chopping the vegetables, and that’s what our little kitchen helpers are for.
Courgettes and the like are steamed in the Frying Pan and mixed with a combination of eggs, milk and cheese. The eggs ensure that the mixture doesn't fall apart, and the cheese gives everything a savoury flavour. Depending on the kids' preferences, this can of course be adapted however you like. Different vegetables, seeds, herbs or even small pieces of sausage provide variety and keep boredom at bay.
How about, for example, roasted pine nuts on top or dried tomatoes for even more flavour? A recipe idea with plenty of potential!
53 min
Total Time
43 min
Cooking Time
10 min
Preperation Time
Ingredients
| 2 EL | Butter |
| 100 g | Mandeln, gemahlen |
| 1x | Zwiebel |
| 1x | Zucchini |
| 200 g | Broccoli |
| 2 EL | Öl |
| Salz, Pfeffer | |
| 20 g | getrocknete Tomaten |
| 4 Stiele | Thymian |
| 3x | Eier |
| 3 EL | Milch |
| 40 g | Parmesan, gerieben |
| 2 EL | Pinienkerne, oder Mandelstifte |
Instructions
Step 1 of 5
Thoroughly brush 6 cups of a muffin tin with butter and sprinkle with the ground almonds. Tip out any excess almonds upside down (preferably onto a piece of baking paper) and set aside.
Step 2 of 5
Dice the onion finely. Trim the courgette and dice it small. Cut the broccoli florets into pieces about 2 cm in size, peel the broccoli stalk and dice it small. Sauté everything in a large Frying Pan with oil. Season with salt and pepper and cook covered over medium heat for 8 min.
Step 3 of 5
Preheat the oven to 180 degrees (160 degrees fan). Dice the tomatoes small. Strip the thyme leaves from the stalks and chop them. Add both to the vegetables.
Step 4 of 5
Put the eggs, milk, Parmesan, and the remaining ground almonds into a bowl, season with salt and pepper, and whisk vigorously with a fork. Mix in the hot vegetables and fill the muffin cups. Sprinkle with pine nuts and bake in the hot oven on a wire rack on the middle shelf for 30 min.
Step 5 of 5
Remove the muffins from the oven and leave to cool in the tin on a wire rack for 5 min. Then turn them out of the tin and serve, or enjoy cold.
