Veggie-Packed Muffins
Created by ImPat on January 29, 2019
- Servings: 15
- Prep Time: 15m
- Cook Time: 30m
- Recipe #31355
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 190C and line a muffin tray with cases or grease tin well.
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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.
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Step 3: In a small bowl combine eggs and milk and whisk until combined and season with salt and pepper if desired.
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Step 4: Make a well in the centre of dry ingredients and egg mixture and gently mix egg mixture into dry ingredients until combined.
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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).
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Step 6: Place muffins in a preheated oven and cook for 30 minutes or until cooked through and then allow to cool.
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Step 7: Muffins can be frozen for up to 3 months.
Nutritional Facts
- 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