There are times when it can seem impossible to get vegetables into your toddler, so we need to get creative. I have a few different vegetable muffin recipes but this might just be my favourite yet. They are colourful and moist, not dry and plain like so many others. The Pumpkin Nourishing Bubs cubes can be swapped for 4 Sweet Potato Cubes and 4 Carrot Cubes, as long as there is a total of 200g of "orange" vegetable puree in there, they should work perfectly!
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8 x 25g Nourishing Bubs Pumpkin cubes, defrosted
2 eggs, lightly beaten
Kernels from 1 cob corn
1 cup wholemeal self-raising flour
1 tsp baking powder
1 medium carrot, grated
½ - ⅓ cup milk of your choice (start with ½ then increase if required)
¾ cup grated cheddar cheese
½ capsicum, diced (optional)
¼ cup hemp seeds (optional), plus extra for sprinkling
Preheat oven to 180 degrees celsius and line regular baking tray with baking paper liners.
Combine flour, baking powder and hemp seeds in medium sized bowl and mix to combine.
Combine Nourishing Bubs Pumpkin puree, eggs and ½ cup milk then pour into dry mixture. Mix to combine. If still very thick add extra milk (you want it to be a pourable consistency).
Fold in grated carrot, corn, capsicum, and grated cheese. Spoon mixture ¾ of the way up liners. Sprinkle with hemp seeds.
Bake for 20-25 minutes or until golden and cooked through.