Muffins are a great way to get kids to eat healthy. They often mistake them for cupcakes, but end up loving them so much that don’t mind it!!

Muffins can be made of a host of healthy ingredients and may be either sweet or savory. This is my first attempt at making savory muffins. It’s an interesting way of mixing the goodness of oats with the high nutrient content of vegetables.

This also makes a perfect evening snack for fussy and picky eaters.
I searched around on the internet for the perfect recipe and found this one. It was relished not just by my two year old, but by my hubby as well!!

Carrot Oat Muffins

Ingredients:

• 1/2 cup oats flour (grind oats to a powder, you can use 100% Organic Oatmeal)
• 1/2 cup wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 carrot, grated
• 1 capsicum, finely chopped
• A pinch of salt
• 1 tsp black pepper powder
• 1 tsp cumin powder
• 1 tsp ginger, grated
• 1/2 cup curd
• 1/4 cup milk
• 1/4 cup oil
• 1/4 cup coriander leaves, finely chopped

Method:

1. Sift the oats flour, wheat flour, salt, baking powder, baking soda, cumin and black pepper. Keep aside.

2. In a bowl, mix together the curd, oil and ginger till well combined.

3. Add the dry ingredients to the wet mixture and mix to make a homogeneous mixture.

4. Add the carrots and capsicum. Stir it through, followed by the milk. Mix everything well.

5. Pour the mixture into baking moulds which have been greased with oil and properly dusted with flour.

6. Bake for 15-20 minutes in a preheated oven at 180 degrees Celsius.

Let the muffins cool in their moulds before removing them. Remember that different ovens heat differently, so keep checking your muffins to keep them from burning. Try substituting carrots with vegetables of other colors to get your child to eat the whole rainbow!

Author

Kanika has a masters in computer science and is now a stay at home mom to a cute little boy, Onish. She loves to cook and tries new and yummy recipes to get her fussy toddler to eat healthy.