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Veggie-Packed Muffins
15
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #31355
January 29, 2019
"From our weekday newspaper the West Australian. Times are estimated."
Original recipe yields 15 servings
Ingredients
Nutritional
- Serving Size: 1 (184.4 g)
- Calories 208
- Total Fat - 10.3 g
- Saturated Fat - 3.5 g
- Cholesterol - 363.7 mg
- Sodium - 332.2 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 2.1 g
- Sugars - 2.4 g
- Protein - 16.9 g
- Calcium - 128.3 mg
- Iron - 2.5 mg
- Vitamin C - 5 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 190C and line a muffin tray with cases or grease tin well.
Step 2
Squeeze excess moisture from grated zucchinis and carrots and place in a large mixing bowl with other dry ingredients and mix until combined.
Step 3
In a small bowl combine eggs and milk and whisk until combined and season with salt and pepper if desired.
Step 4
Make a well in the centre of dry ingredients and egg mixture and gently mix egg mixture into dry ingredients until combined.
Step 5
Pour into muffin tins and top with grated cheese if desired (no amount was given for the cheeses so I have guessed the amount allowing approximately 1 teaspoon per muffin).
Step 6
Place muffins in a preheated oven and cook for 30 minutes or until cooked through and then allow to cool.
Step 7
Muffins can be frozen for up to 3 months.
Tips & Variations
No special items needed.
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