Cooking with kids: Vegetable muffins
Chopping, slicing, mixing ingredients, and filling molds – kids love to bake! Today, we're whipping up a light snack that becomes a real highlight thanks to its healthy ingredients.
Delicious Vegetable Muffins
Muffins are easy to snack on during the day or pack into kids' lunchboxes for the big break. Instead of flour and sugar, we're using vegetables, eggs, and cheese today – a great mix of vitamins, fiber, and protein that keeps you full and tastes delicious. Preparation is also easier than you might think; most of the work is probably chopping the vegetables, and we have our little kitchen helpers for that.
Zucchini and the like are steamed in a pan and mixed with a blend of eggs, milk, and cheese. The eggs ensure the mixture doesn't fall apart, and the cheese gives it a savory flavor. Of course, you can vary this according to the kids' preferences. Different types of vegetables, seeds, herbs, or even small pieces of sausage add variety and prevent boredom.
How about roasted pine nuts on top, or sun-dried tomatoes for even more flavor? A recipe idea with lots of potential!
53 min
Total Time
43 min
Cooking Time
10 min
Preperation Time
Ingredients
| 2 tbsp | butter |
| 100 g | Ground almonds |
| 1x | Onion |
| 1x | Zucchini |
| 200 g | Broccoli |
| 2 tbsp | oil |
| Salt, pepper | |
| 20 g | dried tomatoes |
| 4 sprigs | Thyme |
| 3x | Eggs |
| 3 tbsp | milk |
| 40 g | Grated Parmesan cheese |
| 2 tbsp | Pine nuts, or slivered almonds |
Instructions
Step 1 of 5
Thoroughly brush 6 cups of a muffin tin with butter and sprinkle with ground almonds. Tip out excess almonds upside down (preferably onto a piece of parchment paper) and save.
Step 2 of 5
Finely dice the onion. Clean and dice the zucchini. Cut broccoli florets into approx. 2 cm pieces, peel and dice the broccoli stalk. Sauté everything in a large pan with oil. Season with salt and pepper and simmer covered over medium heat for 8 minutes.
Step 3 of 5
Preheat oven to 180 degrees (convection 160 degrees). Dice the tomatoes. Strip thyme leaves from stems and chop. Add both to the vegetables.
Step 4 of 5
Add eggs, milk, Parmesan, and remaining ground almonds to a bowl, season with salt and pepper, and whisk vigorously with a fork. Mix in the hot vegetables, fill everything into the muffin cups. Sprinkle with pine nuts and bake in the hot oven on a rack in the middle shelf for 30 minutes.
Step 5 of 5
Remove muffins from the oven, let cool in the tin on a wire rack for 5 minutes. Then turn out of the tin and serve, or enjoy cold.
