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My kids don't really like vegetables and are always naughty when I make them eat them. But you can’t do without vegetables, because they contain so many useful substances. So I came up with a wonderful way out of their situation. I now just make them mouth-watering muffins that are simply irresistible, and in this way my children always get a complex of much-needed nutrients.
Ingredients
To make muffins, I use ingredients such as:
- a couple of glasses of flour;
- 200 grams of cauliflower, carrots and zucchini;
- 100 grams of hard cheese;
- 1.5 teaspoons of soda;
- a couple of chicken eggs;
- half a glass of cream;
- a third of a glass of melted butter;
- vegetable oil for greasing molds for baking muffins;
- salt and pepper to taste.
Cooking method
First of all, I clean and wash all the vegetables, and then I take the smallest grater and grate cauliflower florets, carrots, zucchini and hard cheese on it.
Next, pour the sifted flour into a deep bowl, add soda, grated vegetables and half the grated cheese to it. I mix the whole mixture well and set aside so that the dough fits.
In another bowl, I mix the broken eggs, cream and butter until a homogeneous liquid mass is obtained, which I immediately pour into the flour dough. Then I add salt and pepper to this mass and mix everything thoroughly.
After that, I grease the muffin molds with vegetable oil, sprinkle with a little flour and spread the finished dough there. From above, I sprinkle it with the remaining cheese and then immediately send it to the oven, prematurely heated to 180 0 C. There, the muffins will be baked for 20-25 minutes until they are browned.
You can check their readiness with a toothpick, which will need to be inserted into the muffin and pulled out. If it is dry, then the dish is ready - you can serve it to the table and call the kids, who will gladly eat it on both cheeks.