Last night I watched the first episode of Jamie Oliver’s Food Revolution in the USA. I was horrified to see what American kids are eating and that people don’t seem able to see what’s wrong with it. Some of the people on the show – an overbearing radio host and an old crone who mistakenly calls herself a “cook” as opposed to “lunch lady” – actually seem a bit proud of their food. How can they honestly think that the system works?
I ate processed crap when I was working interstate for two months. And of course, last week my dinners consisted of noodle pots. It was disgusting. I can’t imagine people who live like that constantly. From the look at the show, there are a lot of people out there who have always lived like that and don’t even know what real food is like. How horrible…
I think muffins are a good thing to make. They are really simple and can be frozen so you can make a batch when you have time on the weekend and dish them out as snacks over next few months. Kids are fussy eaters (I know I was really bad) so if they don’t like these then at least try some choc-chip ones. Not as healthy but it’s real food and normally better than the packet crap. Plus, you can use making snacks as a way to spend time with your kids and teach them good skills for when they eventually move out.
These muffins are based on a recipe from my Sweet and Savoury Bites cookbook. My batch made about 18 muffins but that will depend on the size of your muffin trays and how much cheese and veggies you put in. I had leftover pumpkin from another meal so I put in a bit more.
2 cups self-raising flour
A few tsps curry powder (or garam masala if you aren’t a curry person. But adding some sort of spice is important or it will probably be bland)
1 small carrot, grated
~ 120g sweet potato or butternut pumpkin/squash, grated
~1 cup cheddar cheese, grated
90g butter, melted
3/4 cup milk
Preheat oven to about 180C (350F).
Sift flour and curry/spices into a big bowl and add the grated cheese and veggies. Mix it up.Make a well in the centre.
Combine the butter, egg and milk in a separate bowl. Although the butter should be melted, make sure it isn’t hot or the egg will start to cook. Add the mixture to the flour mixture and stir with a wooden spoon. With muffins, you should mix so that the ingredients are just combined, not a smooth batter like cakes.
Spoon the mixture into lightly greased muffin pans. Bake for about 20 minutes (but this will depend on the size of the muffins). Let the muffins sit in the trays for a few minutes before popping them onto a wire rack.