Makes 32 Mini Muffins or 20 Regular Muffins

These Veggie Loaded Rainbow Muffins are a winner with children of all ages! They are so easy to make and packed full of goodness, from protein to antioxidants and healthy carbohydrates too. Perfect for your little ones lunchbox with a side of fruit and a mini yogurt. You can also freeze them for later too, so batch cook and have weeks of lunches prepped ahead of time. This makes back to school so much easier and less stressful.

INGREDIENTS

• 280g (2 Cups) Flour
• 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• Bunch Fresh Chives finely chopped
• 2-3 Fresh Thyme
• 2 Carrots Grated
• 120g (3/4 cup) frozen peas
• 1 Courgette Grated
• 80g (1 Cup) Grated Cheese
• 250ml (1 Cup) Milk
• 2 Eggs
• 60ml (1/4 Cup) Olive Oil

METHOD

1. Preheat oven to 170ºC.
2. Add the flour, baking soda, baking powder, chives, thyme, grated carrot, peas, courgette and cheese to a large mixing bowl. Stir well until fully combined.
3. Pour in the milk, eggs and olive oil and stir until it forms into a batter.
4. Divide the mixture into a lightly oiled mini muffin tin for smaller babies and toddlers or a regular muffin tin for older children.
5. Bake the mini muffins for 20 minutes and the larger ones for 25-30 minutes. Check that a skewer comes out clean.
6. Serve in a lunchbox with a side of fruit and yogurt.