Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, veggie muffins. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Of course, these vegetable muffins are not just limited to baby-led weaning and the lunchbox. They make a great breakfast, lunch or snack for both adults and kids. Veggie Egg Muffins are a simple mixture of eggs and fresh veggies which are baked to perfection in a muffin tin to create easy and portable breakfast muffins!

Veggie muffins is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Veggie muffins is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook veggie muffins using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Veggie muffins:

1. Get courgette
2. Prepare carrot
3. Prepare plain flour
4. Make ready baking powder
5. Make ready salt and pepper
6. Prepare frozen or fresh peas
7. Make ready frozen or tinned drained sweetcorn
8. Prepare fresh spinach leaves
9. Make ready grated cheese
10. Get milk
11. Get yogurt
12. Get oil (i prefer olive or avacado)
13. Get eggs
14. Take dried herbs, such as chives or parsley or fresh

And let's not forget fiber - these little muffins are packed with it! With broccoli, carrots, and cheese, these savory muffins are like a corn muffin with a load of extra flavor. They're a fun way to change up the usual muffins you make for the kids and have a nicely balanced mix of nutrients too—with protein, fiber, calcium, and Vitamin C. These veggie muffins are a tasty way to sneak them in and can be frozen for an easy quick addition to school lunches.

Steps to make Veggie muffins:

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.

Muffins are a big thing in my house. Actually, these muffins would taste amazing with a big bowl of soup for a perfect rustic dinner or lunch! Coat a muffin tin with spray and set aside. Muffins that contain healthy vegetables like carrots or pumpkin. jump to the recipes. vegetable muffin recipe finder. Enter a word or two in the box to find recipes within the vegetable muffin section.

So that’s going to wrap this up with this special food veggie muffins recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!