This recipe for Veggie Muffins could not be any easier, it is very fussy kid friendly and can be adapted to suit the veggies you have in the fridge! Throw in a few herbs and you have an even tastier adult approved muffin. And it’s healthy!
Coconut oil to grease tin
2 cups gluten free self raising flour (wholemeal is best)
1 carrot, grated
1 zucchini, grated
1/2 cup spring onions, finely sliced
3/4 cup cheese, grated
1/2 cup of almond milk (or milk of your choice)
3 eggs, lightly beaten
60g butter, melted
3/4 tsp salt
1/4 cup parsley, chopped
Preheat the oven to 200C. Grease a mini muffin tin with coconut oil.
Sift the flour with the salt into a large bowl. Add the carrot, zucchini, spring onions and cheese tossing to coat it all in flour. Lightly beat the eggs, milk and butter in a bowl. Create a well in the centre of the flour mixture. Pour the egg and milk mix in and fold the ingredients together.
Fill the muffin tin and pop into the oven for 17-20 mins or until just golden. Serve warm.
These Veggie Muffins will keep for several days or freeze really well so perfect for batch baking.