Vegetable Savoury Muffins

Vegetable Savoury Muffins

Details

  • Prep Time 15 minutes
  • Cook Time 20 minutes
  • Total Time 35 minutes
  • Servings 12 Muffins

Ingredients

  • 1 medium (250g) Zucchini, grated
  • 1 medium (120g) Carrot, grated
  • 1/4 cup (30g) Frozen Peas
  • 1/4 cup (30g) Frozen Corn
  • 1 cup (125g) Cheddar Cheese, grated
  • 1/2 cup Milk
  • 1/4 cup Plain Greek Yoghurt
  • 1/4 cup Olive Oil
  • 2 Eggs
  • 2 cups (250g) plain wholemeal or all-purpose flour
  • 3 tsp Baking Powder

Preparation

  1. Preheat oven to 180C / 350F

  2. Place the zucchini and carrot on a clean dish towel, wrap it around the vegetables, and squeeze out as much liquid as possible.

  3. Place the zucchini and carrots in a large mixing bowl with the peas and corn. Add the cheese, milk, yogurt, olive oil, and both eggs; stir until combined.

  4. Mix the flour and baking powder, then slowly add them to the wet ingredients. Fold gently until just combined; the batter should remain lumpy.

  5. Grease a 12-cup muffin pan. Divide the batter evenly among the cups and bake for 20-25 minutes, checking with a skewer near the end. The skewer should come out clean.

Notes

  • Less-processed wholemeal flour may produce a denser muffin; all-purpose flour also works.
  • Save the squeezed vegetable liquid for smoothies or pasta sauces.
  • Strong cheddar may provide enough salt, but add salt or chopped herbs to taste.

Originally from Healthy Little Foodies