Vegetable Muffins

veg muffin

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

veg muffin


  • 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


  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.

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