By Alethea Mauro
It is so hard to be creative with school lunches five days a week and it’s easy to just make a good old trusty sandwich every day. But, like us, kids eventually get sick of eating the same thing day in and day out so I have been experimenting to find a ‘kid approved’ vege muffin recipe. I have a big pizza loving boy in my house and I was channeling our home-made pizza nights when making these – cheese and tomato is always a winner and I love to hide a bit of green whenever I can. So! Zucchini, Tomato-y, Cheesy muffins were born! I have to admit that I couldn’t stop eating them myself and a few didn’t quite make it into the lunch freezer stash.
They are great to bake, cool and freeze so you can just whip one out the night before and pop it into the lunch box for a sandwich-free lunch box idea!
Big batch recipe makes 24
4 cups of grated zucchini
3 cups of plain flour
3 tsp baking powder
2 cups grated tasty cheese
4 eggs, lightly beaten
1/2 cup of oil (coconut oil/olive oil)
600 ml passata (tomato puree)
1 tbsp coconut sugar (brown sugar would also work)
1.Preheat oven to 180 degrees. Line 2 x 12 hole muffin trays with paper cases.
2. Mix zucchini, sugar and 3/4 of the cheese (1.5 cups) with the sifted flour and baking powder in a large bowl.
3. In a medium sized bowl whisk together the eggs, oil (I use coconut oil, but any good quality oil should work) and passatta sauce and add this to the flour mix. Stir till just combined.
4. Spoon the mixture into the muffin cases and sprinkle a little bit of the remaining cheese on the top of each muffin. Place in the oven and bake for 25 minutes or until cooked through.