We have a guest in the kitchen! Jenny of The Brunette Baker is back with another family friendly meal that packs the nutrients in. These on-the-go bites will be a life-saver on those busy nights.
Mealtime with kids can be a stressful feat. My daughter has loved most vegetables foods since her first bite of proper food – broccoli and spinach being amongst her favourites. She is honestly every parent’s dream at the dinner table. My son, on the other hand, is an entirely different story. His little body runs purely on sugar, carbs, more sugar, and the occasional carrot. Apparently (caramel) apples don’t fall far from the tree.
Lately, when it comes to mushrooms, my daughter refuses to eat them. I’m not sure if it’s become a textural thing, but it is the one vegetable I cannot get down her as is. My husband and I both love them in all forms and I feel they add an integral component to most dishes I make, so I have to get creative and hide them whenever a dish calls for the addition of them.
My latest baking venture proved to be very successful. My daughter enjoyed them packed in her lunchbox with a side of marinara dipping sauce; my son liked them as is. These muffins are packed with delicious goodness and are perfect for snack time, breakfast, or even dinner when they refuse to eat what’s put in front of them.
A parent’s job is hard enough.
Let them eat muffins.
Ham, Cheddar and Mushroom Muffins
Prep Time: 25 minutes | Bake Time: 20 minutes
3 cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon cayenne pepper
4 tablespoons ground flax seeds, optional
3 large eggs
1⅓ cups buttermilk
3 tablespoons canola oil, divided
3 tablespoons butter, melted
1 cup white onion, finely chopped
1 cup white button mushrooms, finely chopped
1 cup diced ham
1 cup grated cheddar cheese
1. Preheat oven to 400°F. Coat a 12-cup muffin pan with non-stick cooking spray or use cupcake liners.
2. In a frying pan over medium heat, add in one tablespoon of canola oil. Toss in onions and cook until translucent. Remove from pan and add in chopped mushrooms. Cook only until tender. Remove from heat and allow to cool.
3. In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt, cayenne pepper, and flax seeds.
4. In a medium bowl, whisk together the eggs, buttermilk, oil, and butter. Stir in the chives, mushrooms, onions, ham, and cheese.
5. Add the wet ingredients to the dry and mix using a wooden spoon until moistened.
6. Scoop the batter into prepared muffin pan (heaping ¼ cup each for unlined muffin pan or scant ¼ cup each for lined.
7. Bake the muffins for 20 minutes or until the tops are a golden brown. Let the muffins cool in pan for 15 minutes then loosen the edges with a knife (if necessary). Transfer muffins to cooling rack.
8. Muffins will keep in an airtight container for several days. These also freeze beautifully once baked.
This time of year is busy enough! Quick meals on the go are certainly a time-saving treat. As always, thanks to Jenny for sharing such fun, family favourite ideas.
Be sure to follow along with Jenny at The Brunette Baker, and on Facebook, Twitter, Instagram and Pinterest!