Cheesy Veggie Muffin
Try this super cheesy muffin with a crispy crunch. With a moist taste and a crispy cover, what more can one want?
Difficulty: 4/5 Makes 12 Special Dietary Requirements Vegan/Allergy- Grated tofu instead of grated tasty cheese. Use soy milk instead of cow's milk. Use Egg substitute for egg. Celiac- Use gluten free flour. Tip: Use Oven Mitts |
Ingredients2 cups self raising flour
3 cups vegetables-grated carrot, grated zucchini, grated onions, corn kernels, chopped spinach, chopped shallots, fresh herbs suggested. 1 1/3 grated tasty cheese 1/2 milk 3 eggs 60 butter or 2 tablespoons of vegetable oil |
Recipe1. Preheat oven oven 180 degrees (160 degrees fan forced) and grease a 12 hole (1/3 cup) muffin pan with cooking spray.
2. Place flour into a large mixing bowl and stir in grated vegetables and cheese. Mix well. 3. Whisk milk and eggs together and add cooled butter melted butter. 4.Pour into the flour mixture and stir gently until just incorporated. 5. Divide equally amongst muffin pan and bake 25-30 minutes or until golden brown and cooked through. 6. Let it cool in the tin first before turning onto a wire rack to cool completely.Serve with sauce or your choice of veggies. |
Nutritional informationThis colourful recipe is simply full of nutritious vegetables. It is full of vitamins from A- E and is the perfect breakfast.
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