Veggie-Packed Muffins

15
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our weekday newspaper the West Australian. Times are estimated."

Original recipe yields 15 servings
OK

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.

Related