Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, veggie muffins. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Veggie muffins is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Veggie muffins is something that I have loved my entire life. They’re fine and they look wonderful.
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!
To get started with this recipe, we have to first prepare a few ingredients. You can cook veggie muffins using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Veggie muffins:
- Get 1 courgette
- Prepare 1 carrot
- Get 250 g plain flour
- Make ready 3 tsp baking powder
- Make ready Pinch salt and pepper
- Make ready 30 g frozen or fresh peas
- Prepare 30 g frozen or tinned drained sweetcorn
- Take Handful fresh spinach leaves
- Take 100 g grated cheese
- Make ready 1/2 cup milk
- Get 1/4 cup yogurt
- Make ready 1/2 cup oil (i prefer olive or avacado)
- Prepare 2 eggs
- Make ready 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.
Instructions 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 it up with this exceptional food veggie muffins recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
