Since I knew we'd be gone for lunch, I packed an easy and healthy go-to lunch for Griffin.
- plain whole milk yogurt with cut up mango, prunes, and puffs
- 1/2 a homemade zucchini muffin (recipe below)
Zucchini Muffins
2 eggs
6 fl oz (3/4 cup) milk - use whole milk, formula or breast milk
5 fl oz oz (2/3 cup) olive oil
4 oz (1 cup) all purpose flour
4 oz (1 cup) whole wheat flour
2 tsp baking powder
1 medium zucchini (courgette), grated
1 to 2 tsp dried oregano (adjust according to your baby's taste)
3 tbsp grated Cheddar cheese
Preheat the oven to 450 deg F, 230 deg C..
Beat the eggs and milk together in a bowl, then stir in the oil.
In a separate bowl, combine the flour and baking powder.
Mix the wet ingredients with the dry ingredients until the flour is moistened (the batter should look lumpy - don't try to make it smooth).
Carefully stir in the zucchini and oregano.
Spoon into greased muffin tins (you should get 12 muffins) and top with the cheese.
Bake for around 20 to 25 mins, then cool and serve!
6 fl oz (3/4 cup) milk - use whole milk, formula or breast milk
5 fl oz oz (2/3 cup) olive oil
4 oz (1 cup) all purpose flour
4 oz (1 cup) whole wheat flour
2 tsp baking powder
1 medium zucchini (courgette), grated
1 to 2 tsp dried oregano (adjust according to your baby's taste)
3 tbsp grated Cheddar cheese
Preheat the oven to 450 deg F, 230 deg C..
Beat the eggs and milk together in a bowl, then stir in the oil.
In a separate bowl, combine the flour and baking powder.
Mix the wet ingredients with the dry ingredients until the flour is moistened (the batter should look lumpy - don't try to make it smooth).
Carefully stir in the zucchini and oregano.
Spoon into greased muffin tins (you should get 12 muffins) and top with the cheese.
Bake for around 20 to 25 mins, then cool and serve!
Everyone had a great time!
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