Our freezer stocks for lunchboxes is running low so over the next few days I’m concentrating on restocking supplies. Mr 5 is a fabulous eater and I love having a freezer full of goodies to choose from for his lunches. He’s really proud of his lunches too and his teacher giggles at how excited he gets about what he’s packed.
Yesterday Mr 2 was really unwell. He napped for over two hours which he has probably never done in his life. I think I blocked out the first year of his life as I truly can’t remember if he’s done it previously. I decided to make him a raw coconut and cacao treat and with all that was on my mind I shoved my finger in the hand held food processor/whizzy thing. Major cut on my index finger – gory and ick and I cried hugely. So I’ve been cooking with an injury. Oh woe is me. 🙂 Like small children do though, he got sick quickly and has recovered quickly, waking at 4am for the day and he is very chipper indeed!
To manage some of his energy we’ve been cooking this morning. He will eat almost anything if he’s helped cook it so there’s method in my madness.
In addition to the muffins we’ve made a batch of oat, quinoa and strawberry breakfast cookies and these chickpea and chocolate biscuits though I held the peanut butter to make them lunchbox friendly.
Anyway, these muffins are really lovely and fluffy, I think the ricotta helps with that.
- 2 eggs
- half cup milk
- half cup coconut butter, melted
- three quarters cup ricotta
- 3 small zucchini, grated
- 2 1/2 cups plain flour
- 1 tsp salt
- 1 tbsp baking powder
- 2 tbsp coriander, finely chopped – if coriander isn’t your thing use any herbs you like! And dried is ok too.
- pepitas to put on top
Preheat oven to 200 degrees celsius. If you would like to use muffin papers line a 12 cup muffin tray with them, if not, grease the muffin tin.
Combine the eggs, ricotta, milk, and coconut butter in a bowl. Grate the zucchini in to the bowl. Place chopped herbs in same bowl.
In a separate large bowl combine flour, salt and baking powder. Make a well in the centre and add the egg mixture. Mix carefully – easier said than done when a toddler is involved. The more you mix it the tougher it’ll be.
Spoon mix in to muffin tins til around 3/4 full, then scatter a few pepitas on top. Bake for 20-25 minutes or until golden brown on top.
This made around 18 muffins for us.