Savoury muffins

Great for a quick breakfast with a veggie hit or for a mid morning snack, try these Savoury Muffins.

Veggie Muffins

Need to increase the vegetables in your diet? Try these yummy muffins

What you need (tools and utensils):

·       A large mixing spoon

·       A large mixing bowl

·       Measuring cups or a jug with cup measurements on it

·       A chopping knife and board to chop on

·       A vegetable peeler

·       A vegetable grater

·       Paper towel or a clean dish cloth

·       Muffin tray

Ingredients:

·       1 medium (250g) Zucchini, grated

·       1 medium (120g) Carrot, grated

·       1/4 cup (30g) Frozen Peas

·       1/4 cup (30g) Frozen Corn

·       1/2 cup light Cheddar Cheese, grated

·       1/2 cup Skim Milk

·       1/4 cup No fat Plain Greek Yoghurt

·       1/4 cup Olive Oil

·       2 Eggs

·       2 cups (250g) Plain Wholemeal Flour 

·       3 tsp Baking Powder

Other Flavour options include:

·       ½ cup Finely chopped capsicum

·       ½ cup Chopped spinach

·       Finely chopped and lightly fried onion, shallots, mushroom, celery or leek.

·       Chopped tomato or sun-dried tomato

·       ¼ cup sliced black olives

·       Fresh herbs

·       ½ cup Fetta

Method:

1.     Preheat oven to 180C.

2.     Place the zucchini and carrot onto a clean dish towel or paper towel and wrap it around the vegetables. Squeeze all the juice out (save this juice to use in your Spag Bol.

3.     Place the zucchini and carrots into a large mixing bowl along with the peas and sweet corn. Add the cheese, milk, yogurt, olive oil and egg and stir until combined.

4.     Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined, too much stirring will cause the mixture to be too tough. 

5.     Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections.  Bake for 20-25 mins.

Thank you to healthylittlefoodies for providing this recipe