Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, veggie muffins. It is one of my favorites. For mine, I will make it a little bit unique. 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. Veggie Muffins With broccoli, carrots, and cheese, these savory muffins are like a corn muffin with a load of extra flavor.
Veggie muffins is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Veggie muffins is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have veggie muffins using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Veggie muffins:
- Prepare 1 courgette
- Get 1 carrot
- Get 250 g plain flour
- Prepare 3 tsp baking powder
- Make ready Pinch salt and pepper
- Prepare 30 g frozen or fresh peas
- Prepare 30 g frozen or tinned drained sweetcorn
- Prepare Handful fresh spinach leaves
- Get 100 g grated cheese
- Get 1/2 cup milk
- Take 1/4 cup yogurt
- Prepare 1/2 cup oil (i prefer olive or avacado)
- Prepare 2 eggs
- Get Tsp dried herbs, such as chives or parsley or fresh
Loaded with broccoli, carrots and zucchini, I added savory herbs and spices to make these muffins perfect for the whole family! Lots of Nutrition in One Muffin. These fruit and veggie muffins have all of the elements to basically be a complete meal! And lots of vitamins and minerals!
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.
Home Products Muffins Veggie Cakes Frittata Plant Based Protein Mac and Cheese Cakes Costco Canada Bakes About Coupons Where to Buy. You'll never believe the first two ingredients in our Double Chocolate Muffins are zucchini and carrots! Deliciously moist and a good source of fiber. Muffins are a Mom's secret weapon when it comes to sneaking veggies into your child's diet. For some reason, yet to proven by Science but accepted by Moms everywhere, a picky eating child will eat spinach, broccoli and zucchini in a muffin but woe and behold if you pop it on their plate at dinner time.
So that is going to wrap this up for this exceptional food veggie muffins recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
