Beetroot + Carrot Lunchbox Muffins

As a mum of two fast-growing boys who are starting to assert more authority when it comes to choosing to eat their vegetables quotas each day, I am always looking for a tasty way to get more veggies into the kids' school lunchboxes, so it is less of an effort to get all their veggies in during the evening meal. I stumbled across the most delicious beetroot and carrot muffins at a wholefood cafe a few months back and have used this culinary experience as inspiration to create these super-delicious veggie-packed muffins. This recipe is a real winner with 4 cups of carrots and 2 cups of beetroot in each batch, they get a huge tick of approval from this nutritionist/mum and what's even better is that they taste deliciously (naturally) sweet so the kids love them too.

This batch makes approximately 16-18 muffins

Ingredients:

1 cup rapadura sugar

1 cup brown rice flour

1 heaped tablespoon baking powder

1 teaspoon ground cinnamon

4 cups grated carrot

2 cups grated beetroot

3/4 cup olive oil

3 organic eggs

Method:

Preheat oven to 170 degrees (C).

Whisk together sugar, rice flour, baking powder and cinnamon in a large bowl and then add grated carrot and beetroot.

Mix well to combine.

Pour the oil over this mix and fold through.

Whisk the eggs seperately and then add to the mixture and fold through until well combined.

Transfer mixture to lined muffin moulds and bake for 15-20 minutes or until a skewer inserted comes out clean.

You can either eat these warm, or freeze them individually and pop out each morning for the kids lunchboxes (they will be fully thawed by recess).

Enjoy!

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