Friday, 29 August 2014

Homemade vegetable and rice muffins for toddlers

 
Serving Size: 6-8 muffin size servings

Ingredients: If you want to freeze them make sure all your ingredients are fresh when you bake them. It is recommended that these are eaten within 4 weeks of being frozen.
  • ¼ green capsicum pepper diced
  • ¼ red capsicum pepper diced
  • ¼ yellow capsicum pepper diced
  • 2 mashed potatoes
  • 1 crushed garlic clove
  • 100g chopped spinach
  • 1 finely chopped spring onion
  • 1 grated zucchini
  • 200g cooked rice to put on top
  • 100g grated cheese
  • 2 grated carrots
  • 2 tablespoons tomato paste
  • 2 eggs lightly beaten (add extra egg if needed)
  • A touch of oregano flakes to flavour
  • ¼ cup milk
 
Directions:
Step 1: Preheat oven to 180°C. Grease bottom and sides of a muffin tin with butter. You can use a variety of muffin tins to add excite your toddler.
We have lots of different shapes – star, heart, circle, rectangle, dinosaur, Easter shapes and Christmas trees silicon trays.

Step 2: Grate selected veggies and place all ingredients in a large bowl. Mix well to combine. Cook the rice in water until soft and drain. Keep the cooked rice separate.
Step 3: Press firmly into the muffin tin and add extra rice to the top. Bake for 15-20 minutes. Rest in tin for 10 minutes, run a knife around the edge of meatloaf to make sure it is not stuck to the sides of the tin.

Step 4: Leave to cool on a serving platter. Serve slices hot with mash and vegetables.
Here is the underneath view.
Step 5: Once they are cold you can freeze them. I normally freeze a few different meals together – salmon, beef or chicken. That way when I defrost them I have a variety of lunches or dinners ready. If you want to freeze them make sure all your ingredients are fresh when you bake them. It is recommended that these are eaten within 4 weeks of being frozen.

Lady Creativity

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