Vegetable Muffins

As a 7 month treat (and an hour to spare) we made Very Veggie Muffins for lunch

Ingredients

• 4oz courgette (grated)
• 4 oz sweet potato (grated)
• 3oz grated carrot
• 4 oz Parmesan cheese (grated)
• 2 1/2 to 3 oz fresh wholemeal breadcrumbs
• 1 tbsp plain flour
• 1 tsp baking powder
• 2 tbsp olive oil
• 2 tbsp water

Method

1. Preheat the oven to 350 deg F ( 180 deg C)
2. Soften the vegetables by simmering in a little water for 2-3 minutes, then drain and pat dry.
3. Mix all the ingredients thoroughly in a bowl
4. Spoon the mixture into a greased mini muffin tin or mini muffin cases.
5. Place in the oven and bake for around 20 minutes until golden.