thursday recipe: carrot, poppyseed and orange muffins

I'm doing everything I can at the moment to get more vegetables into Sol (my youngest who is almost five), including putting them into cakes and muffins!

I know that this isn't the ideal way to consume vegetables but these muffins do make for a delicious snack with at least some vegetable goodness.

After I baked this batch I put them in the freezer to add to River and Sol's lunchbox during the week.

River who is not usually a fan of muffins came home from school and asked "Do you have anymore of those things you made with the poppy seeds?" and Sol happily ate his for morning tea too.

Based on this success I thought I'd give carrot and zucchini cake a go. So far that has failed to win fans in the way that these muffins have. Back to the kitchen.

Aside from standing on your head and singing a song about carrots, how are you enticing reluctant veggie eaters in your house?

Carrot, poppyseed and orange muffins

Ingredients

2 cups spelt flour (I used one cup white, one cup wholemeal because that's what I had)
2 teaspoons aluminium free baking powder
1/2 cup coconut or rapadura sugar
1 tbsp poppyseeds
1 cup grated carrot
2 eggs, whisked
1/2 cup oil (almond, macadamia or if you need nut free I have used olive oil. You could use coconut oil but I haven't tried it with that)
3 tbsp freshly squeezed orange juice
zest of one orange

To make

Pre heat the oven to 180 degrees.
In a large mixing bowl place spelt flour, baking powder, sugar and poppyseeds and stir to combine.
In a separate bowl mix whisked eggs, oil and orange juice.
Add liquids to dry ingredients along with the carrot and orange zest.
Stir to combine.
Spoon mixture into greased muffin tray and cook for 15-20 minutes or until brown and cooked through when tested with a metal skewer inserted into the centre.