We guarantee the kids will LOVE these Cheesy Veggie Loaded Muffins! Did we mention we snuck in a heap of veggies… shh don’t tell? They’re perfect for fussy eaters!
Prep time : 45 minutes
Serves : 12
Ingredients :
- 2 cups vegetables, finely chopped or grated (we used zucchini, carrot and corn)
- 1 ½ cups plain flour
- 3 tsp baking powder
- 1 cup cheddar cheese, grated
- 2 eggs, lightly beaten
- 1/3 cup olive oil
- ½ cup milk
Method :
- Preheat oven to 180C. Grease a 12-hole muffin pan.
- In a large bowl, combine the vegetables, ¾ of the grated cheese, flour and baking powder.
- In a separate bowl, whisk together the eggs, oil and milk, then add to the flour mixture, stirring until just combined.
- Spoon the mixture evenly into the muffin pan holes, then sprinkle with the remaining grated cheese.
- Bake in the oven for 25 mins or until cooked through and the edges are turning golden brown.
- Serve while warm – they’re best this way!
This recipe by A Better Choice.
Shop for your ingredients in-store or online.
