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MHQ Kitchen – “Eat your veg” muffins

eat your veg muffins

makes 12 muffins

How many serves of vegetables can you pack into one delicious snack?

Start your day on the right foot by eating your veggies in the most delicious form: veggie breakfast muffins.

These tasty muffins are also great as a snack at any time of the day, are ideal for school or work and they also freeze and reheat really well.

ingredients

1 medium zucchini, grated
1 medium carrot, grated
1 cob of corn, kernels removed from the cob
1 cup baby spinach, roughly chopped
Handful of fresh herbs
1 cup grated cheddar or mozzarella cheese, or 125g feta crumbled
1/2 cup milk
1/4 cup unsweetened plain or Greek yoghurt
1/4 cup light olive oil
2 eggs
2 cups SR flour (you can mix of white and wholemeal flours)

Optional extras: leftover roast or steamed veggies, finely chopped broccoli, grated sweet potato, roasted capsicum, diced olives or chopped up ham, cooked bacon or chorizo, sun dried tomatoes.

method

1. Preheat oven to 200°C (180°C fan forced)

2. Place zucchini, carrots, corn, spinach and herbs (and any optional ingredients) into a large mixing bowl

3. Add cheese, milk, yoghurt, olive oil and eggs

4. Add flour and stir until just combined. Do not overmix

5. Line a 12 hole muffin tray with muffin cases or brush with oil, divide the mixture between the 12 muffin holes

6. Bake for 20-25 mins or until browned.