Healthy Carrot, Corn and Parmesan Muffins

Little man has been eating me out of house and home for a few weeks now. He’s also growing out of his clothes! Classic growth spurt! I hate to admit but its been difficult coming up with snack options for him, especially since we have been trialling a variety of diets lately (going dairy free and cutting out artificial colours and flavours due to a persistent rash he has on his cheeks). I remembered that when he was younger and beginning to eat finger foods (and was old enough to have wheat and dairy) I would whip up a batch of savoury muffins as a way of getting some veg into him. There would be so many I would have to freeze them, but they were so handy to have in the freezer and be able to pop out and eat at home or take on an outing. We scoured the fridge and the pantry and came up with a couple of carrots and a can of corn and got cooking. Once they had cooled from the oven he ate about 5 mini ones!

This is a recipe I adapted from a baby-led weaning website a few years ago. I truly believe its the yoghurt that makes these muffins (and all muffins!) moist. I used wholemeal flour to up the nutritional content and noticed that the muffins needed a longer cooking time (standard flour only takes 15 minutes max). The great thing about this recipe is that you can add any veg you like – in the past I have used broccoli, cauliflower, zucchini and capsicum.

425g can of sweet corn kernels, drained
2 medium sized carrots, grated
1 and half cups natural yoghurt
1/4 cup olive oil
1 large egg
100g grated parmesan cheese
2 cups wholemeal self-raising flour
A few shakes of paprika

Preheat the oven to 180 degrees celcius and grease a 12 cup muffin pan and a 12 cup mini muffin pan.

Combine the corn and grated carrot in a bowl, mix and set aside.

In a jug or bowl combine the yoghurt, egg and oil, mixing well. Pour this mix into the bowl with the vegies.

Put the flour in a large bowl with the paprika. Add the wet mix and fold gently to combine. Do not overmix.

Fill muffin pans with mixture and place in the oven. Cook for 20 minutes. Push a skewer into a muffin to check that it is cooked. If not, continue cooking and check after every 5 minutes. I say this because mine took around 25-35 minutes to cook. They browned quite quickly but were not cooked in the middle after about 20 minutes.


2 thoughts on “Healthy Carrot, Corn and Parmesan Muffins

  1. Hi Rachel, glad I found out about your blog this week! As I browsed through the recipes, salivating, I saw this one which put to good use the leftover half can of corn and last of the tub of yoghurt that were otherwise destined for the bin… I made it with my 2 girls today and the recipe survived very inexact measuring and over-mixing through their ‘assistance’ 🙂 several eaten already this afternoon. Thank you!! Will be trying out lots more!

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