TV Presenter and vlogger, Katy Pullinger and her daughter Tilda get down to some culinary creativity in the kitchen.
When it comes to cooking with kids there are three things that will happen:
1. Your kitchen will be annihilated.
2. You will discover how much of a control freak you are.
3. You will teach your kids a lot about food and hopefully encourage them to eat new things.
I find that if my daughter, Tilda, has made something with me then she is far more likely to want to try it. To be honest, that is really the only ‘food rule’ in our house; you can’t say you don’t like something until you’ve tasted it. I also find cooking with my three year old a really great activity to connect with her. It means I have to put my phone down for a while (we are all guilty of that) and give her my full attention.
I think it’s safe to say that getting our little ones to eat vegetables is one of the biggest food challenges for parents. With that in mind, I decided to do a savoury carrot and courgette muffin recipe to get some extra goodness into my little veggie dodger. These are great for picnics, school lunch boxes and general snacking. For more from Katy follow her on twitter @heymummytv
Carrot & Courgette Savoury Muffins
Makes 12 muffins – Ingredients are:
250g self-raising flour – 175ml milk – 1 egg – 55ml oil – I use corn oil – 150g grated cheddar
cheese – 1 large carrot finely grated – 1 large courgette grated – 1 tsp paprika – 1 tsp thyme –
pine nuts – salt & pepper to taste
Preheat the oven to 200°C
After you and the kids have washed your hands, grease or spray your muffin tin with oil or butter. Then grate your cheese, carrots and courgette.
In a large bowl, combine the flour with the milk, oil, and egg and mix well. Next, add in the grated veg and cheese and sprinkle in the paprika and thyme and give it another good mix. You will end up with a thick, quite gloopy mixture. Take your muffin tin and scoop a large spoonful of mixture into each segment.
Finally, sprinkle some pine nuts onto each muffin pushing them into the mixture slightly. Pop into the oven for 20 minutes (this is where the kids need to take a step back), after which your muffins should be lovely and golden. Take out of the oven and leave on the side to cool, out of the way of little hands. Once cooled, remove from the muffin tin and eat as many as you like!