Vegetable Muffins

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

veg muffin

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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.