We have been traveling lots lately (I am talking day trips not an actual holiday) and to have something handy for lunch is essential (unless you want to spend the money at the cafe or something). This is why these muffins are amazing for obvious reasons. They are dry meaning the mess don’t stick to clothes, they are full of hidden veg (so hard to make Lukas eat veg these days) and they can be frozen for whenever you need them. Besides, they are carbs that children love to eat, su no fuss here ;-). 
FULL OF VEG SAVOURY MUFFINS
makes 12 muffins
- 2 handfuls of chopped veg of your choice (I had broccoli and cherry tomatoes)
- 230g plain flour
- 3tsp baking powder
- 140g grated cheese
- 200ml milk
- 3tbsp olive or sunflower oil
- 1 egg, beaten
1. First, finelly chop all the veggies. Especially broccoli as it needs to cook through when baked.
2. Combine the veggies with the rest of ingredients.
3. Mix everything well before spooning the mixture into 12 hole muffin tin (all lined and ready). Bake for around 30min in 180C preheated oven.
Enjoy your lunch!
Rasa xx
