This Veggie Muffins Recipe is very easy to follow and prepare. A great starter recipe for the kids. Either way this is a healthy snack alternative that the whole family can enjoy. It is ideal for lunch boxes too. Let me know what you think. Enjoy!
Melted butter or oil, for greasing
300 g (2 cups) self-raising flour
¾ teaspoon salt
270 g carrots, coarsely grated
250 g piece butternut pumpkin, peeled, deseeded, coarsely grated
100 g zucchini, trimmed, coarsely grated
65 g (¾ cup) coarsely grated cheddar
2 tablespoons chopped fresh chives
125 ml (½ cup) milk
3 eggs, lightly whisked
60 g (3 tablespoons) butter, melted
Preheat oven to 210 C. Brush 12 medium (125 ml/ 1/2 cup) muffin pans with melted butter or oil to grease.
Sift the flour and salt together into a large bowl. Add the carrots, pumpkin, zucchini, cheddar and chives. Toss to combine and ensure that the vegetables are well coated with the flour. Make a well in the centre of the vegetable mixture.
Whisk the milk, eggs and butter in a large jug. Pour into the centre of the vegetable mixture and use a large metal spoon to fold in until just combined. Don’t overmix or the Veggie Muffins will be tough.
Spoon the mixture into the greased pans and bake in preheated oven for 20 minutes or until a skewer inserted into the centre of the Veggie Muffin comes out clean. Transfer to a wire rack to cool.
Cut Veggie Muffins in half and spread with butter then sandwich back together.
Keep stored in an airtight container in the fridge and heat up as needed.
Wrap individually in plastic wrap and place in the freezer until required.
Line the muffin tins with baking paper or patty pans (paper cups).
June 23, 2009
Good Taste – February 2000, Page 72
Recipe submitted by Kerrie Mullins