When it comes to party food, especially kids birthday party food I always like to ensure there are a few ‘healthier’ options available. Recently when it came time to plan the menu for our baby boy’s first birthday party, amongst a sea of mars bar slice, frosted cupcakes and caramel popcorn I wanted to make sure there was a couple of appealing healthier options available. Normally I turn to my trusty zucchini slice recipe, but for something a little different I have been experimenting with savoury muffin recipes and decided to give this one a go.
The thing I love about this base recipe, is that it’s really quick and easy to put together, and you can add just about any vegetable combination you like. When I’ve made this in the past I have added ham or bacon, but given we already had plenty of carnivore options, I decided to make them meat free.
These Savoury Vegetable Muffins are also a great recipe to make with a little helper. There is lots of mixing and sifting involved, and you it’s such a fail safe recipe it’s ok if a little extra flour or other ingredients are added along the way.
These were a big hit at our party, with only a few leftover at the end (these also freeze really well – winning!). Given they were competing with honey joys and frosted cupcakes on the same cake stand, that is a pretty good effort in my opinion!
Savoury Vegetable Muffins
- 2 cups of self raising flour - sifted
- 1 cup of corn kernels I used frozen
- 1 cup baby spinach leaves - roughly chopped
- 3/4 cup of grated tasty cheese
- 1/4 cup of finely grated parmesan cheese
- 2 medium tomatoes - diced
- 2 eggs
- 1/2 cup olive oil
- 1 cup of sour cream
- pinch of salt and pepper to taste
- Extra grated tasty cheese for the top approx 1/4 of a cup
- ** If you don't want to use parmesan cheese you can just use 1 cup of grated tasty cheese.
- Preheat oven to 190 degrees.
- Line 2 x 12 muffin trays with paper cases and lightly spray with cooking oil (this makes it easier to remove the muffins from their cases).
- In a large bowl, combine the flour, corn, spinach, cheese and tomatoes. Add the salt and season with pepper to taste.
- In a separate bowl, combine the eggs, sour cream and oil. Pour over dry ingredients and mix until just combined.
- Spoon mixture into the muffin cases and sprinkle over the extra cheese.
- Bake for 18 - 20 minutes or until golden and cooked through.
Linking up with Essentially Jess for IBOT