For more snacks-on-the-go recipes you could try our courgette, sweetcorn and lentil fritters or our oat and apple bites
Trying to get more veg into your child’s diet? We’ve got the perfect recipe to help!
Try these mini veggie and cheese muffins - a great no-mess snack for when you're on-the-go.
Specialist children's dietitian Angharad Banner has created this quick, simple and nutritious recipe that the whole family can enjoy.
Ingredients
120g self-raising flour
½ tsp baking powder
2 medium eggs
120g plain natural yogurt
60ml vegetable oil
60g red pepper (about ½ a medium pepper)
50g grated cheddar cheese
60g frozen peas
½ tsp dried herbs
You will need
12-hole muffin tray (or silicone muffin tray)
Cupcake cases (if not using silicone tray)
2 mixing bowls
Whisk
Mixing spoon
Knife
Chopping board
Tablespoon
Oven
Method
1. In a bowl, mix the self-raising flour and baking powder.
2. In a separate bowl, crack in the eggs and whisk lightly.
3. Add the yoghurt and oil to the eggs and mix until well combined.
4. Pour the wet ingredients into the dry and stir until just combined — avoid over-mixing.
5. Finely chop the red pepper.
6. Gently fold in the grated cheddar, peas, chopped pepper and herbs.
7. Divide the mixture evenly between the muffin cases.
8. Bake for 20–25 minutes, or until golden and springy to the touch.
9. Leave to cool, then store in an airtight container in the fridge for up to 3 days
10. Enjoy!
“The ones I have made here are dairy-free using dairy-free yogurt and cheese!” - Angharad
Angharad is an NHS-registered children's dietitian. She says: "This recipe is one where you can include the kids at every step and is a firm favourite in our house. They are a great packed lunch option too!"
