When you haven’t got a lot of time, and you want to bake something that you know is going to work, then I can’t recommend muffins highly enough. And these ones have so much going for them: perfect snack size, hidden vegies, not too much sugar, easy to adapt to dairy-free, they can be frozen… They are also toddler-friendly, according to my 2-year-old daughter, who has figured out how to get them down from the kitchen bench!
I make them in a small muffin/standard cupcake size tray, but you could make them as giant Texas-style muffins if you wanted – just increase the cooking time a bit. I also like to use individual silicon liners because they’re so easy to turn out, which is particularly good if you want to freeze the muffins.
125g butter, melted
1 cup milk
1/2 cup lightly packed brown sugar
1 tablespoon chia seeds
1 cup finely grated zucchini
2 1/2 cups self-raising flour
1/2 cup ground flaxseed
1/2 teaspoon baking powder
1 teaspoon ground allspice
Whisk the butter, eggs, milk, sugar and chia seeds together in a small bowl. In a larger bowl combine the flour, flaxseed, baking powder and allspice. Add the zucchini and toss lightly to coat. Make a well in the centre and pour in the butter mixture. Mix briefly until just combined – remember that muffins work best when worked quickly and the mixture isn’t beaten too much. Spoon into muffin tins and bake in a preheated 180C oven for about 20-25 minutes. Cool on a wire rack.
If you want to make these dairy free you could switch the butter for coconut oil and the milk for coconut milk. Another tasty thing to do would be to add 1/2 cup sultanas or chopped walnuts to the mix!