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Ingredient
Veggie muffins
Introduce
Ingredient
1
carrot
250 g
plain flour
3 tsp
baking powder
Pinch
salt and pepper
30 g
frozen or fresh peas
Handful
fresh spinach leaves
100 g
grated cheese
1/2 cup
milk
1/4 cup
yogurt
1/2 cup
oil (i prefer olive or avacado)
2
eggs
Cooking instructions
* Step 1
Grate carrot and courgette. Squeeze out excess water either by pressing onto the side of a sieve or squeezing into a clean tea towel.
* Step 2
Preheat oven to 160C.
* Step 3
In a large bowl mix eggs, grated cheese, milk, yogurt, oil, salt and pepper. Then add veggies and stir through.
* Step 4
Slowly add flour and baking soda, folding gently into mixture. Gently stir in roughly chopped spinach and any fresh or dried herbs preferred.
* Step 5
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.
* Step 6
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.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
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