Easiest Way to Cook Yummy Veggie muffins

Veggie muffins. They are perfect savoury muffins for baby-led weaning, toddler lunches or for the lunchbox. Something the whole family will love. See more ideas about dessert recipes, food, desserts.

These muffins are super moist and flavourful thanks to the cheese and touch of thyme. Veggie muffins with bell peppers, corn, zucchini and Veggie muffins with bell peppers, corn, zucchini and cheese on top are to die for served as a side dish or a quick snack throughout the day. You can enjoy them in the breakfast, lunch on the go, as snacks, and more. You can cook Veggie muffins using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Veggie muffins

1. Prepare 1 of courgette.
2. It's 1 of carrot.
3. You need 250 g of plain flour.
4. Prepare 3 tsp of baking powder.
5. Prepare Pinch of salt and pepper.
6. You need 30 g of frozen or fresh peas.
7. It's 30 g of frozen or tinned drained sweetcorn.
8. You need Handful of fresh spinach leaves.
9. You need 100 g of grated cheese.
10. Prepare 1/2 cup of milk.
11. Prepare 1/4 cup of yogurt.
12. You need 1/2 cup of oil (i prefer olive or avacado).
13. Prepare 2 of eggs.
14. It's Tsp of dried herbs, such as chives or parsley or fresh.

Top veggie muffins recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. These muffins are packed with veggies, flax seeds, apple sauce, and whole oats! It can easily be made gluten-free. They're simply delicious and even picky eaters love them!

Veggie muffins step by 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..
2. Preheat oven to 160C..
3. In a large bowl mix eggs, grated cheese, milk, yogurt, oil, salt and pepper. Then add veggies and stir through..
4. Slowly add flour and baking soda, folding gently into mixture. Gently stir in roughly chopped spinach and any fresh or dried herbs preferred..
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..
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..

Believe me, I mulled a lot. Then I called them Pick Me Up Veggie Muffins, because not only were they totally tempting to look at, but one of these babies for breakfast was the. These cheesy vegetable egg muffins are delicious eaten warm or cold. Kalyn says they freeze well too, just wait until they cool, put them in bags and pop them into your freezer. Muffins are basically my go-to baking recipe for all the meals.