Every day in my house there is laughter. I think I’ve laughed more in the last few weeks than in the year before Ollie was born. He is such a happy little man. Sometimes you just have to look at him and he starts giggling. It’s adorable. The little guy is also learning new things every day and impressing us with his new skills.
He’s not the only one learning though. From my fussy beginnings, I have learned to love most foods but there are still a few fruits and veges I’m not so keen on. But I’ve decided that now I’m a mum I have to be setting a good example. I can’t expect him to eat something that I won’t eat.
So I have learned to love pumpkin. It’s baby steps for me. I’m not up to big baked pieces but I am pretty keen on pumpkin baked in things both savoury and sweet. Pumpkin scones are a favourite ooh and pumpkin cake is rather delicious too but I digress – I do that a lot these days, sorry.
I’ve been trying to come up with more snack foods I can give Ollie. He’s such a hungry little munchkin, he has started having morning or afternoon tea some days. Mind you if I moved as much as he did I’d work up quite an appetite too. If I’m making a big batch it has to be something that I like too so it doesn’t go to waste if it’t not a hit.
I actually made these savoury muffins for mother’s group lunch a couple of weeks ago in the hope that there would be leftovers for Ollie to try.
My savoury muffins with feta pumpkin and spinach were so tasty there was only one left which I popped in the fridge for later. Then the next day I had no lunch for myself and was starving and about to run out the door to an appointment so gobbled down the last remaining muffin. Poor Ollie missed out again. Deprived little man. Anyway, my point is that these are pretty good. They’re simple, healthy, quick to make and are the perfect easy, make ahead lunch.
What about you? Are there any veges you don’t like?
- 5 free-range eggs
- 100g (3oz) feta, crumbled
- 250g (1/2lb) pumpkin, diced and baked
- handful spinach
- 1 cup wholemeal SR flour
- ¼ cup olive oil
- 1 tbsp chopped basil
- Pre-heat the oven to 175C fan-forced and line a 12-hole muffin tin with liners.
- Combine all the ingredients in a large bowl.
- Divide the batter between the cupcake cakes and bake for 25-30 minutes or until golden.
- Serve warm from the oven or at room temperature.