I always have a batch of wholemeal vegetable muffins in the freezer for easy snacks. They freeze well, defrost quickly and are great for an on-the-go snack. I like to know what my son is eating and have snacks with vegetables.

Here is a recipe I often use, although I often change what vegetables are in there. Sometimes I put peas in, pumpkin, spinach or silverbeet or whatever else is handy. Grated cheese or feta is also another addition that sometimes goes in.  I just make sure the batter is about the same consistency. Here you go:

• 1 cup of plain wholemeal SR flour (or wholemeal spelt flour with a teaspoon of baking powder)
• 1 cup of fine cornmeal (polenta)
• 2 eggs
• ½ cup milk
• 60 gms of butter melted
• one zucchini grated
• one carrot grated
• one cob of corn kernels
• 1/4 cup of chives chopped finely

Method:

1. Preheat oven to 220 degrees C and grease 24 hole mini muffin tin.
2. Sift dry ingredients into a bowl and combine egg, milk, butter, and vegetables. Stir wet ingredients into dry ingredients lightly so that the batter is still lumpy.
3. Spoon batter into tin and bake for 15-20 mins until muffins are risen and golden. -Cool for a few mins and turn onto a wire rack.