KS2 mini egg muffins

Children make small, veg-packed savoury muffins. They wash, peel and grate carrot and courgette, chop pepper (with adult help), weigh out cheese and self-raising flour, then crack the eggs and fold everything together. The mixture is spooned into muffin cases, topped with a little extra cheese, and an adult bakes it at 190°C. The activity develops accurate weighing and measuring and practical skills (grating, mixing and folding), with talking points about what measurements mean and why accuracy matters, all framed around healthy eating. The pack includes child recipe cards, a home-cooking guide and a teacher guide scaled for a class of 30 (groups of 5), using British Lion eggs.