When I decided to start writing this blog, it was never my intention to turn it into a full-on ‘mommy blog’. Not that some of those parenting/kid-focused blogs out there aren’t great resources (that I use often even), but I didn’t want to have to hold myself to strict rules, topics or agendas.
That said, I’m pretty sure versions of these muffins have made many appearances on these types of blogs, and for good reasons really. This particular version started off as an inspired attempt to come up with some solutions to the following issues:
- No patience (either pint sized or adult size) for lengthy meal prep
- One-handed eating ideas for those with newborns (shout out to my sister and her partner on their newest addition!)
- Veggie aversions
- Limited time to eat
- Limited ability to sit still in order to eat
- Desire for quick and easy family meals
These do a bit of everything, plus they’ve inspired several evenings of “breakfast for dinner” here, which, while kind of weird that it’s such a big thing, can sometimes be just enough of a change to distract from whatever the issue. Even at age one, we are all creatures of habit.
Make a batch early in the morning before the summer heat kicks in, then throw them in the freezer. Defrost for whatever meal you’re using them for. Add some extra bits on the side if you want- scrambled egg, bacon, fruit, cheese, yoghurt or nothing at all.
PS. I lied in the title of this post. I am offering no other temporary parenting solutions here. Potty training? Hmmm this probably won’t solve it. Fighting the princess culture? Nope, sorry I’m struggling too. For now, this is pretty much all I got. But it’s something right? Right???
Carrot & Courgette Muffins with Raisins
adapted from Hummingbird Bakery
makes 12 large muffins
150g soft light brown sugar
80ml vegetable oil or walnut oil for a nuttier flavour
260g plain or wholewheat flour (*if using wholewheat flour add a bit of extra yoghurt to keep the muffins moist)
2 tsp baking powder
2 tsp ground cinnamon
80-120ml natural yoghurt (*depending on flour choice)
1/2 tsp vanilla paste
100g walnuts, chopped *optional
250g carrots, peeled and finely grated
200g courgette, finely grated
Preheat oven to 170C/ 325F
In a large bowl, whisk together eggs, sugar and oil until light and well combined. In a separate bowl whisk or sift together flour, baking powder and cinnamon. Once combined, add the flour mix to your egg mixture, making sure you combine everything well once again.
Add yoghurt and vanilla, give it a good stir. Then add your finely grated vegetables, raisins and walnuts (if using) and mix again. Fill muffin cases approx 2/3 full and bake for 25-30 minutes or until an inserted toothpick comes out clean.
Cool completely before freezing.