I wanted to share the recipe for the Garden Vegetable Muffins we made this morning in the Kids in the Garden Kitchen class. We first made spiralized zucchini noodles to put into our savory muffins with cheese and carrots. The kids also made Sand and Dirt Cups, Hungry Hummus Caterpillars and Watermelon Coolers. You can still join my next class on Saturday, June 20 at 10:00 am. Be sure to call first and register with me or customer service.
Vegetable Garden Muffins
Serves 12.
All you need:
2 cups grated or spiralized vegetables, such as zucchini, potato, sweet potato, carrot and squash. See photo for spiralized zucchini.
1 1/2 cups self-rising flour
3/4 cup shredded cheddar cheese
2 eggs, lightly beaten
1/3 cup olive oil
1/2 cup low-fat milk
1/2 cup plain low-fat Greek yogurt
To decorate and plant the seeds:
36 peas, divided (about 1/2 cup)
1 carrot, cut into 36 thin slices or spiralized or grated
12 small parsley stalks or broccoli
12 cherry tomatoes, halved, optional
Fresh basil leaves, optional
All you do:
1. Preheat oven 350 degrees.
2. Grease a 12-cup muffin tin with non-stick cooking spray.
3. In a large bowl, lightly combine vegetables, flour and cheese.
4. In a bowl, whisk together eggs, olive oil, milk and yogurt. Pour into vegetable mixture and stir until just combined.
5. Spoon evenly into the muffin tins. Top six with frozen peas and carrot slices on remaining six.
6. Bake 25 to 30 minutes.
7. When cool, insert parsley stalks into each carrot slice to represent carrot foliage.
If desired, place cherry tomatoes on each muffin before baking. After baking and cooling, insert basil to tomato-topped muffins to represent tomato leaves.
Activity: Eat and explore seeds. Sunflower seeds, chia seeds, pumpkin seeds.
Eat Right and Bright 