I get stuck figuring out what to feed my toddlers. Meals have to be easy for little hands to pick up and eat, egg-free, and mama wants the meal to be nutritious. I love freezer-friendly recipes, so I can make more now, freeze, and pull out later.
While catching up on my blog reading, I came across this Savory Muffin recipe. When I was ready to bake, do you think I could remember where I found the recipe? I didn’t feel like searching through Pinterest, so I just pulled up a recipe that sounded close and made my adaptions.
*These muffins are very versatile. Try any veggie/cheese combo. (I am thinking about adding meat next time.)
Egg-Free Cheesy Veggie Muffins
*recipe adapted from Best Recipes
- 2 cups vegetables (used 1 1/2 c. grated carrot, 1/2 cup corn)
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 3 teaspoons baking powder
- 1 Tablespoon Italian seasoning
- 1 cup cheese
- 2 Tablespoons ground flaxseed mixed with 6 Tablespoons warm water (or 2 eggs)
- 1/3 cup olive oil
- 1/2 cup milk
- Preheat oven to 350.
- Grease muffin pan (I made mini-muffins).
- Mix flaxseed and water, set aside.
- Combine veggies, 3/4 cup of cheese, flour, Italian seasoning, and baking powder.
- In a separate bowl mix flaxseed mixture, oil, and milk.
- Add to dry mixture. Stir until combined. (Do not over mix. Nobody likes rubbery muffins.)
- Spoon into muffin tins.
- Sprinkle remaining cheese on top.
- Bake for 15-25 minutes, until golden. (mini-muffins only took 15 minutes).
Serve warm. Freeze leftovers.
These muffins are delicious, egg-free, and toddler approved. I have enjoyed having these in the freezer for those dinners that the boys decide to throw everything we offer them.
Have you tried a savory/veggie muffin? If so, what are your favorite combinations?