When the sun is shining and summer is in full swing, there's nothing nicer than eating outside. There's something really special about a picnic, it's an informal and laid back way of eating that can be great for taking the stress out of meal times with little ones. I've always found that children love the novelty of eating al fresco, and a picnic doesn’t need to be a fancy affair to work its magic on little ones either - a picnic tea in the garden can be just as exciting as a family picnic at the beach. Eating al fresco seems to naturally encourage healthy eating too, which is always a bonus!
Organix have some great advice for picnicking with little ones, my favourite is the tip about packing bite-sized foods, it makes it much easier to get your little ones eating a good variety of foods and they're usually more willing to try something new if it's mixes in with some familiar favourites. Preparing fruit and veg in advance and packing into little snack boxes to grab and go from the fridge makes life so much easier too. The rainbow muffins I've shared below are another great prep-in-advance food, and they're stuffed with a rainbow of veggies to help towards their 5 a day.
Rainbow Vegetable Savoury Muffins
Ingredients:
- 225g self-raising flour
- 1 small carrot
- 2 spring onions
- ½ red pepper
- 2 tbps sweetcorn
- 100g mature cheddar
- 175ml milk (or dairy free alternative)
- 1 large egg
- 50ml olive oil
Method:
Preheat the oven to 200°C (Gas mark 6/400°F). Lightly brush 10 moulds of a 12 hole muffin tin with a little oil.
Measure out and sift the flour into a large mixing bowl.
Prepare the vegetables – grate the carrot, finely chop the spring onion, de-seed and finely chop the red pepper. Add the prepared vegetables and the sweetcorn to the flour. Grate the cheddar cheese, add it to the bowl and stir until combined.
In a separate bowl, mix together the milk, egg and olive oil.
Add this wet mixture to the dry ingredients and stir until completely combined.
Divide the mixture between the 10 oiled muffin tin moulds.
Bake for around 20 minutes in the preheated oven until cooked through and golden brown.
Serve warm, or cool completely on a wire rack ready to pack in an air-tight box for your picnic.
You'll find a whole selection of rainbow picnic recipes over on the Organix website, like these Rainbow Wraps, Rainbow Veggie Platter, Rainbow Dips (Pea & Mint, Beetroot Hummus & Carrot Hummus) and Rainbow Fruit Kebabs. These yummy rainbow recipes are all free from artificial colours – no junk, just the glorious natural colours of healthy fruits and vegetables. Why not pack them all up together for a delicious rainbow picnic for a special occasion!
Organix and Goodies foods are also perfect for picnics, they’re ready packed in portions so great to grab and go for snacks and treats. With the Organix No-Junk promise you know that there’s nothing but good healthy ingredients inside too. There are lots of yummy products to choose from but we think these ones make great picnic food:
- Organix Sweetcorn Rings
- Goodies Mini Cheese Crackers
- Goodies Saucy Tomato Noughts and Crosses
- Goodies Carrot Cake Soft Oaty Bars
- Goodies Apple and Date Chunky Fruit Bars
- Goodies Mini Gingerbread Men Biscuits
- Goodies Farm Animal Biscuits
Do you have any great picnic tips or favourite recipes to go in a healthy picnic? Do comment below or use #NoJunkJourney hashtag to join in the conversation with Organix across social media.
Grace
Disclosure: This recipe and blog post was commissioned by Organix as a part of a series of posts for the No Junk Journey campaign. I was compensated for my time, however all opinions expressed in this post are my own.
Rainbow Vegetable Savoury Muffins
Ingredients
- 225 g self-raising flour
- 1 small carrot
- 2 spring onions
- ½ red pepper
- 2 tbps sweetcorn
- 100 g mature cheddar
- 175 ml milk or dairy free alternative
- 1 large egg
- 50 ml olive oil
Instructions
- Preheat the oven to 200°C (Gas mark 6/400°F). Lightly brush 10 moulds of a 12 hole muffin tin with a little oil.
- Measure out and sift the flour into a large mixing bowl.
- Prepare the vegetables – grate the carrot, finely chop the spring onion, de-seed and finely chop the red pepper. Add the prepared vegetables and the sweetcorn to the flour. Grate the cheddar cheese, add it to the bowl and stir until combined.
- In a separate bowl, mix together the milk, egg and olive oil. Add this wet mixture to the dry ingredients and stir until completely combined. Divide the mixture between the 10 oiled muffin tin moulds.
- Bake for around 20 minutes in the preheated oven until cooked through and golden brown.
Notes
I hope you will want to try this yummy rainbow recipe, please pin it so that you can find it again! For more easy picnic ideas and recipes, check out the Lunchbox and Picnic Recipes section here on the Eats Amazing blog or for more recipes for little ones, pop over and follow my Baby & Toddler Food Ideas Pinterest board for fresh ideas from all over the web!
Selen says
Does this work the same with Soya Milk?
Grace Hall says
Hi Selen, yes this recipe should work absolutely fine with soya milk.
Marianne Meyer says
I made these with my 12 year old daughter. They were so tasty, I had 3 to myself!! A huge success - the whole family enjoyed them. A great way to get everyone eating their veg:) Thank you very much x
Grace Hall says
Hi Marianne, thank you for your lovely comment, I'm so pleased you and your family enjoyed this recipe!
Linda Park says
Loved these
can you tell me how many calories in one
My freezer now has a wee supply too
Thx Linda
Zoe Robinson says
Can you freeze these?
Grace Hall says
Hello, yes you can freeze them - freeze them on a tray if possible (to prevent them getting stuck together whilst freezing) then pop them in an airtight freezer bag and store in the freezer until ready to use. Hope that helps!