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Veggie-Packed Muffins

Here's how you make Veggie-Packed Muffins
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  • Servings: 15
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 15 people.

Ingredients

The ingredients are:
  • 2 zucchinis, small grated
  • 2 carrots, small grated
  • 2 spring onions, finely sliced
  • 1 cup corn kernels
  • 1 capsicum diced
  • 6 eggs
  • 1/2 cup milk
  • 1 bunch dill, chopped
  • 1 cup wholemeal self-raising flour
  • 1 teaspoon baking powder
  • 4 tablespoons cheddar cheese, grated
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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