October is Doc-Tober for Disney Junior! Your preschooler can see Doc McStuffins and her toy friends in new episodes on the Disney Junior TV channel and enjoy brand new Doc games and activities on DisneyJunior.com.au.
Inspired by Doc-tober and the healthy living and wellbeing messages in the Disney Junior Doc McStuffins series, we thought we'd make some "Doc McStuffins Cheese and Veg Muffins."
Giving it a funny name caught the kids' interest right away and involving them in the cooking process gave us plenty of opportunities for chatting about foods and healthy eating, as well as engaging the kids in the math, science, literacy and kitchen skills that come with cooking.
We've previously made a savoury ham, cheese and spinach muffin with great results so it was easy for us to tweak this one up in the healthy notches by replacing the ham with extra veggies. Using the base recipe, you can swap the included veggies for ones that you have available or that your kids prefer. Using similar quantities to what we have here will make a light and fluffy muffin, or you could add even more veggies for a slightly heavier, denser muffin. It's fun experimenting.
Here's how to do it. Children will require adult supervision in the kitchen and may require some assistance with some of the steps. See the bottom of the post for the simple instructions in full.
Don't forget to pre-heat your oven and prepare your muffin tins (we spray lightly with vegetable oil).
Once they have cooled completely, you can freeze them for other days. They microwave well for a quick warm snack or sent off to school in the lunchbox.
Cheese and Veggie Muffin Recipe
- 250g grated tasty cheese (approx 2 loose cups)
- 2 cups of self raising/rising flour (If you don't have S/R Flour, you can substitute with plain flour and baking powder. Add 2 tsps of baking powder to each cup of plain flour)
- 2 eggs
- 1½ cups of milk
- Small can of corn kernels (125g)
- Half red capsicum
- Large handful of baby spinach
- Salt and pepper to taste
- Fresh basil leaves to add to the mix and on top (optional)
Preheat oven to 180°C (356°F)
Sift flour into a large bowl.
Whisk eggs, chop capsicum, spinach (and optional basil).
Make a well in the flour, add in the rest of the ingredients and mix until combined.
Spoon into a greased muffin tray (pop a basil leaf on top of each, optional) and bake for 25 minutes or until the tops are golden brown.
Makes about 14 regular muffins or 12 large ones.
- If you don't have Self Raising Flour, you can substitute with Plain Flour and Baking Powder. Use 2tsps of baking powder per cup of plain flour.
- Mix and match the veggies used in the muffin to create your own favourites. Other veggies that work well are mushrooms, tomato (fresh or sundried), zucchini, broccoli, spring onions, etc.
- Swap some of the tasty cheese with some crumbled feta cheese for an extra cheesy bite.
- They will keep for up to a week in an airtight container in the fridge however, any that I'm not going to use on the day of making or the day after, I freeze to keep fresh. They defrost in a lunchbox in time for lunchtime or you can microwave them for around 30 seconds for a soft, warm muffin.
Here are some more Recipe ideas you may want to try with the kids:
- Ham, Cheese & Spinach Muffins
- Zucchini Slice
- Chicken & Vegetable Rice Paper Rolls
- Sushi Penguins
- Snack boxes
- Lemonade Scones
- Simple Cookies (for decorating)
- Raspberry & White Chocolate Cheesecake
- Cooking with Kids
- Healthy Choc Rice Bubble Treats
Look where else we are. Are you following along? :)
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