As I mentioned last week, I’ve been in the mood to bake muffins lately. This week’s recipe is a savory muffin that tastes like pizza. I bet your little ones will like these as much as Henry.
Feel free to use other vegetable combinations in this recipe, such as black olive, bell pepper and mushroom.
|This recipe is Henry-approved.|
1 cup kale, chopped
½ cup zucchini, grated
½ cup carrot or parsnip, grated
½ cup onion, diced
1 garlic clove, minced
2 Tablespoons fresh basil (or 2 teaspoons dried basil)
1 Tablespoon fresh oregano (or 1 teaspoon dried oregano)
½ teaspoon ground black pepper
1 ½ cup Italian cheese, grated (I use a combination of Parmesan and Mozzarella)
½ cup tomato sauce
1 ½ cup dry bread crumbs
1 teaspoon baking powder
Preheat oven to 350 degrees.
Rinse and chop the kale into small pieces. Rinse and grate the zucchini and carrot. Peel and dice the onion. Peel and mince the garlic. Place all the veggies in a large mixing bowl. Add the basil, oregano and black pepper to the bowl.
Grate the cheese and add it to the bowl of veggies.
Stir in tomato sauce, egg, bread crumbs, and baking powder until all ingredients are well combined.
Scoop by large spoonfuls into a greased muffin tin.
Bake for 25 minutes, until they begin to brown at the edges. Serve warm.
|Veggie Pizza Muffins hot from the oven.|
|Veggie Pizza Muffins served alongside turkey meatballs, pasta with mushrooms and a few fresh strawberries.|
How your kids can help
- 2-year old: Adding the herbs to the bowl of veggies.
- 3-year old: Peeling the onion and garlic.
- 4-year old: Grating the zucchini.
- 5-year old: Grating the cheese.
|Henry gobbled up these Veggie Pizza Muffins.|