This post is also available in: עברית (Hebrew)
Morning routine with kids…
I think this sentence means a lot to most parents. I don’t know a parent who is totally happy with the way thing are rolling in the mornings with their kids. Most of us spend it in such a hurry, between getting the kids ready for day care and getting ourselves ready to work (don’t know about you but it takes me about 30 minutes just for me..), who has time for a good, nourishing breakfast? But breakfast is important, some even claim its the most important meal of the day.
For this reason exactly, the muffin was invented, at least in my mind. Muffins are easy to make, tasty, as well as freezer friendly.
When i’m in a hurry, I pick up one or two in a box or a paper towel, and let it thaw in my bag for an hour or so, before I eat them. No need to warm them up even.
While most people think of sweet when they think about muffins, I’m actually going to share today a recipe for vegetables muffins. These can be used for breakfast as described above, as well as lunch if you grab more of them, or just as a snack between meals.
Note: these come out best when prepared as mini muffins rather than full size muffins.
The Dishometer Rating:
- 2 carrots, peeled
- ½ cup vegan milk
- ⅓ oil (I use olive oil but other kids would also work here)
- 1½ cups whole wheat spelt flour
- 1 ts baking powder
- ½ ts baking soda
- 1 ts apple vinegar
- 1 red pepper, diced
- 1 bunch of parsley leaves, finely diced
- salt and pepper, to taste
- Place the carrots (2), milk (1/2 cup) and oil (1/3 cup) in a high speed blender and blend until smooth.
- In a bowl, mix the spelt flour (1½ cups), baking powder (1 ts), baking soda (1/2 ts), and apple vinegar (1 ts).
- Pour the wet mixture into the dry one, and mix to combine.
- Add in the diced red pepper and parsley and mix a bit
- add pepper and salt
- Pour batter into mini muffins tray and bake in the oven on 180 degrees for about 25 minutes (until a toothpick comes out dry).
Bon-Apetit!
Moran