Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, veggie muffins. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Of course, these vegetable muffins are not just limited to baby-led weaning and the lunchbox. They make a great breakfast, lunch or snack for both adults and kids. If you plan on keeping them longer, these can be easily frozen and reheated from frozen!
Veggie muffins is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Veggie muffins is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have veggie muffins using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Veggie muffins:
- Make ready 1 courgette
- Get 1 carrot
- Prepare 250 g plain flour
- Prepare 3 tsp baking powder
- Get Pinch salt and pepper
- Take 30 g frozen or fresh peas
- Get 30 g frozen or tinned drained sweetcorn
- Prepare Handful fresh spinach leaves
- Get 100 g grated cheese
- Make ready 1/2 cup milk
- Get 1/4 cup yogurt
- Get 1/2 cup oil (i prefer olive or avacado)
- Take 2 eggs
- Prepare Tsp dried herbs, such as chives or parsley or fresh
With broccoli, carrots, and cheese, these savory muffins are like a corn muffin with a load of extra flavor. They're a fun way to change up the usual muffins you make for the kids and have a nicely balanced mix of nutrients too—with protein, fiber, calcium, and Vitamin C. Coat a muffin tin with spray and set aside. Liberally grease a nonstick muffin tin with cooking spray.
Steps to make Veggie muffins:
- Grate carrot and courgette. Squeeze out excess water either by pressing onto the side of a sieve or squeezing into a clean tea towel.
- Preheat oven to 160C.
- In a large bowl mix eggs, grated cheese, milk, yogurt, oil, salt and pepper. Then add veggies and stir through.
- Slowly add flour and baking soda, folding gently into mixture. Gently stir in roughly chopped spinach and any fresh or dried herbs preferred.
- Add to paper muffin cases or silicone moulds. Put onto a baking tray and bake for 25-30 minutes or until springy to the touch and an inserted toothpick comes out clean.
- Cool. Enjoy slightly warm or cold. Can be frozen and defrosted in the fridge. Best stored in the fridge and taken out a few minutes before enjoying or warmed gently in the oven.
In a blender, combine the cottage cheese, eggs, salt and pepper. Process until well combined and fairly smooth. Mini Veggie Muffins — loaded with carrots, zucchini, & whole wheat flour — make a yummy, healthy breakfast or snack for toddlers, kids, and adults alike! If you've been searching for a way to use up the spoils of an overabundant garden, you've come to the right place. Spray muffin pans or line with muffin papers.
So that’s going to wrap this up for this special food veggie muffins recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
