Lately, my 17-month-old has been driving me up the wall with her constant fuss and refusal to eat during mealtimes. It’s as though she’s trying to press my buttons, while Mummy on the other hand is frantically trying to find ways to get some food into her mouth. Add in blobs of food on the floor and a tired and sweaty mummy into the picture. Oh, things can’t look worst than this!
Anyway, I’ve noticed that despite her picky eating behaviour (that seems to strike at the oddest times), there are some things that she can’t resist. Cheese is one of them…and well, what do you know – I’ve got the perfect recipe that I was dying to try out.
This recipe was inspired by a kids cookbook that I bought from an online Facebook Group, written and created by Malaysian nutritionist Jennifer Lee. I tweaked the amount of some of the ingredients used to suit my toddler’s preference and to make way for more cupcakes.
For this you will need:
1 cup plain flour
1 cup grated cheddar
1/2 tsp baking powder
1 zucchini grated
1 tbsp olive oil
1. Preheat oven to 170 degrees C
2. In a mixing bowl, combine sifted flour and baking powder
3. In another bowl, whisk egg, add in milk and oil. Add in grated zucchini (make sure to squeeze out excess water) and cheese. Combine with the dry ingredients. Do not over mix.
4. Spoon batter into cupcake liners to about 90% full.
5. Bake for about 20-25 minutes, or until an inserted cake pick comes out clean.
My picky eater managed to wolf down 1.5 muffins for breakfast! Daddy also helped to gobble down some for that first meal of the day.