Hello everybody, it is Brad, welcome to my recipe site. 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 unique. This is gonna smell and look delicious.
They are perfect savoury muffins for baby-led weaning, toddler lunches or for the lunchbox. Something the whole family will love. Sneak veggies into a finicky diet with these!
Veggie muffins is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Veggie muffins is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have veggie muffins using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Veggie muffins:
- Take 1 courgette
- Get 1 carrot
- Make ready 250 g plain flour
- Make ready 3 tsp baking powder
- Prepare Pinch salt and pepper
- Make ready 30 g frozen or fresh peas
- Make ready 30 g frozen or tinned drained sweetcorn
- Make ready Handful fresh spinach leaves
- Take 100 g grated cheese
- Make ready 1/2 cup milk
- Make ready 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
Sprinkle cheese, onions, broccoli and tomatoes in muffin cups. This recipe will show you how to whip up a homemade batch of sweet, moist muffins loaded with summers bounty! These protein-packed Veggie Omelet Muffins can be easily made in advance and are naturally gluten-free and vegetarian - The perfect bite-sized breakfast on the go for busy mornings! This veggie oat muffins are perfect for quick and nutritious snacks.
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.
This recipe is super easy using what you already have on hand. Delicious gluten free, no added sugar muffins with hidden veggies sweet potato and carrot! We made this Paleo Egg White Veggies muffins that are ideal for a quick breakfast on the go. Muffins are one of those foods that we like to have in the house for easy breakfasts and snacks These protein muffins taste like a moist brownie, but have a load of nutrition inside…including veggies! In the eyes of my child, these muffins are such a hit they deserve a newly invented word categorizing their superior status.
So that is going to wrap this up with this exceptional food veggie muffins recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
