Veggie muffins
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: 12
Ingredients
Melted butter or oil, for greasing
300g (2 cups) self-raising flour (I guess you could use wholemeal flour if you want them to be even healthier!)
3/4 tsp salt
270g carrots, chopped
250g piece butternut pumpkin, peeled, deseeded, chopped
100g zucchini, trimmed, chopped
50g broccoli, chopped
50g cauliflower, chopped
1 small tin (125g) of corn kernels, drained
1 cup coarsely grated tasty cheese
2 tbs chopped fresh chives
125ml (1/2 cup) milk
2 eggs, lightly whisked
60g (3 tbs) butter, melted
Method
1. Preheat oven to 210°C.
2. Brush 12 medium (125ml/1/2 cup) muffin pans with melted butter or oil to grease.
3. Put all veggies (except corn) in a food processor & blend until it is chopped finely.
4. Sift the flour and salt together into a large bowl. Add the veggies (including the corn) & cheese & chives & toss to combine until the vegetables are well coated with the flour.
5. Make a well in the centre of the vegetable mixture.
6. Whisk the milk, eggs and butter in a large jug. Pour into the centre of the vegetable mixture and use a large metal spoon (I put disposable gloves on & used my hands) to fold in until just combined. Don't over mix or the muffins will be tough.
7. Spoon the mixture into the greased pans and bake in preheated oven for 20 minutes or until a skewer inserted into the centre of the muffins comes out clean. (We prefer them with the brown crunchy bits on top…) Transfer to a wire rack to cool.
8. Can be wrapped individually in plastic wrap & kept in the freezer until required. (Otherwise store in the fridge & heat before you eat).
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