Rainbow Vegetable Savoury Muffins

Makes 10

  • 225g self-raising flour
  • 1 small carrot
  • 2 spring onions
  • ½ red pepper
  • 2 tbsp sweetcorn
  • 100g mature cheddar cheese
  • 175ml milk (or dairy free alternative)
  • 1 large egg
  • 50ml olive or vegetable oil
  1. Preheat the oven to 200°C (Gas mark 6/400°F)
  2. Lightly brush 10 moulds of a 12-hole muffin tin with a little oil.
  3. Sift the flour into a large mixing bowl.
  4. Peel and grate the carrot
  5. Finely chop the spring onion
  6. De-seed and finely chop the red pepper.
  7. Add the prepared vegetables and the sweetcorn to the flour.
  8. Grate the cheese, add it to the bowl and stir until combined.
  9. In a separate bowl, mix the milk, egg and olive oil.
  10. Add the wet mixture to the dry ingredients and stir until completely combined.
  11. Divide the mixture between the 10 oiled muffin tin moulds.
  12. Bake for around 20 minutes in the preheated oven until cooked through and golden brow

 

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