It is that time of the year when I hate to get up in the morning and shed the warmth of the bed. Nor that I make up for it in the evening, I crib that the water is too cold. Overall, it is just grumpy me and hungry too. Over the past couple of years, I have learnt my lesson. Fire up the oven, it warms the kitchen and I am a better person. Since the oven is ready, roasting and baking are at their best. Taking it up a notch are this veggie sneaked in cheese muffins with zucchini and carrots.
Whether you are a vegetable lover or a veggie-friendly person, with veggies there is always a little more you can do. My primary reason for adding veggies are the kids. Then, with the diabetic history, it is always good to add in a bit of variety with low-calorie veggies. Here are some ways you can sneak in some veggies.
- Hide them in sweet and savoury muffins.
- Shred up the cabbage and bulk up the rice dishes like we have in the- cabbage puli saadam.
- Serve them as raw salad with interesting dressings. For the flavour of the dressings the veggies get eaten up faster. Have you tried our Greek takeaway salad?
- Sneak them all into a soup- we have hidden a lot of carrots in Barley soup-e-jo and a medley of vegetables in the hot and sour soup.
- Serve up the veggies as snacks with a yummy dip –try sriracha hummus.
- Stirfry a lot of them-quick stir-fries are phenomenonal to get the veggies eaten. If there are lettuce haters try this Asian iceberg stirfry.
- Replace the burger buns with lettuce cups.
- If the kids struggle with veggies try them in desserts. We have successfully incorporated sweet potato into the Indian kheer.
That’s plenty of ideas to give you a headstart with transforming the veggie haters into a bit of a veggie lover.
Storing these zucchini, carrot, cheese muffins.
The zucchini and carrot cheese muffins are phenomenal when they are right out of the oven. Here is something better, it all was me the extra few minutes in bed as they are lunch box perfect too and can be made ahead. So add that to your list of weekend prep.
I have a batch of these gorgeous muffins frozen. I seal them in double ziplock bags to prevent frost from building up. To thaw them a couple of methods are effective.
If you have enough time, leave them to thaw naturally to room temp and then zap the unwrapped muffin in the microwave on a high.
Secondly, you can thaw the foil-wrapped muffins on a baking tray in the oven.
Are you ready to test them?
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Zucchini, Carrot, Cheese muffins
- Muffin tin
- mixing bowls and spoons.
- 2 medium eggs
- 1 cup milk
- 1/2 cup zucchini grated
- 3/4 cup carrots grated
- 1/4 cup oil I used olive oil
- 1/2 tsp salt
- 1/4 tsp italian seasoning
- 1.5 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
The cheese layer
- 1 cup cheese I have used cheddar.
- Preheat the oven to 180 degrees.
- Brush the mufiin tray with a bit of oil and line it with muffin liners.
- Grate the zucchini and squeeze out the maximum water you can out of this.
- Grate the carrot and set aside.
- Crack the eggs into a large mixing bowl.
- Add the milk, oil and whisk the mix together.
- Add the zucchini, carrots, seasoning, salt and mix it in well.
- Sift together the whole wheat flour, the baking soda and baking powder into the wet mix.
- Fold it in slowly. Do not whisk or over mix it. (You will end up with a rubbery texture upon baking)
- Scoop out a spoon full of this muffin mix into the muffin liners prepared.
- Layer with grated cheese.
- Cover the cheese layer with a bit more of the batter.
- Bake at 180 degrees for approximately.
- When the top looked golden brown, check if the skewer if inserted into the muffin comes out clean.
- Remove from the oven and cool the muffins.
- Serve the muffin warm or cool it and store in airtight boxes.