Veggie Cheese Bites

I came up with this recipe when I was reintroducing dairy to my baby - I wanted to make something with cheese in it. It took her a few tries to decide that she LOVES them. Now she has one almost every day, and inhales it - every single crumb disappears. 

This recipe is really versatile - you can use any kind of veggie, and it can be fresh (uncooked) or cooked or frozen. If using frozen, make sure to thaw and try to squeeze out all of the moisture. I have had great success with broccoli, cauliflower, carrots and zucchini, but I'm sure other vegetables would work!

Veggie Cheese Bites

Yield: ~20 mini muffins

Ingredients:

1/2 cup all purpose flour

1/2 cup whole wheat flour (can use all purpose if you don't have whole wheat)

3/4 tsp baking powder

1/4 tsp garlic powder

1/2 tsp Italian seasoning

1/2 cup shredded cheese (any kind!)

1 egg

2/3 cup milk 

1 cup of very finely diced or riced veggies (a mini food processor works well)

Instructions:

Preheat oven to 375 F. 

Spray the cups of a 24-count mini muffin tin with nonstick cooking spray. 

In a medium bowl, mix flours, baking powder, garlic powder, and Italian seasoning. Mix in the cheese - it helps prevent clumping. 

In a small bowl whisk together egg and milk. 

Add egg/milk mixture to flour and gently mix until mostly combined. 

Fold in the veggies. 

Add about 1 1/2 tbsp to each muffin cup - this scoop works well, but you can just use a spoon to estimate it. 

Bake for 15 minutes, until puffed and the top springs back if you press gently. 

Cool for 5 minutes in the pan, then move to a wire rack to cool completely. 

Store in the fridge for up to a week, or in the freezer for up to 6 months. Reheat in the microwave for ~15 seconds, until warmed through.