Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, veggie muffins. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Veggie muffins is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Veggie muffins is something which I’ve loved my entire life. They’re fine and they look wonderful.
They are perfect savoury muffins for baby-led weaning, toddler lunches or for the lunchbox. Something the whole family will love. These Healthy Veggie Egg Muffins are packed with tons of flavor, are super easy to make, and are perfect for grabbing on-the-go during those busy mornings!
To get started with this particular recipe, we have to first prepare a few ingredients. You can have veggie muffins using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Veggie muffins:
- Prepare 1 courgette
- Prepare 1 carrot
- Take 250 g plain flour
- Get 3 tsp baking powder
- Prepare Pinch salt and pepper
- Make ready 30 g frozen or fresh peas
- Get 30 g frozen or tinned drained sweetcorn
- Make ready Handful fresh spinach leaves
- Prepare 100 g grated cheese
- Make ready 1/2 cup milk
- Take 1/4 cup yogurt
- Prepare 1/2 cup oil (i prefer olive or avacado)
- Get 2 eggs
- Prepare Tsp dried herbs, such as chives or parsley or fresh
Sneak veggies into a finicky diet with these! Follow the recipe to the T for a super healthy well balanced snack, or use what you have and. You have to try these gorgeously healthy and colourful veggie muffin frittatas. Grab one out of the freezer for a quick, easy and delicious breakfast, lunch or snack on the go.
Steps 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.
These fluffy, savory veggie muffins are an easy and healthy addition to any meal. Whether eaten on the side, as a main focal point with dinner, or as a snack, these vegan. Delicious gluten free, no added sugar muffins with hidden veggies sweet potato and carrot! This veggie oat muffins are perfect for quick and nutritious snacks. This recipe is super easy using what you already have on hand.
So that is going to wrap this up for this special food veggie muffins recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
