Muffins are tasty and versatile, enjoyed for snacks or meals. How easy it is to make a batch and pop extra in the freezer for another day. These veggie muffins go well with a hearty bowl of soup for lunch or as a great way to include some vegetables at breakfast time. To reduce food waste you can use up extra vegetables, grate up the few extra carrots, zucchini, handful of spinach or silverbeet and throw in some herbs.
· 1 medium (120g) Carrot,grated
· 1 medium zucchini, grated
· ½ cup frozen peas
· ½ cup frozen or canned corn
· ½ cup frozen spinach, chopped,moisture squeezed out
· 1 cup (125g) tasty cheese,grated
· ½ cup tasty cheese, grated, extra
· ½ cup milk
· ½ cup natural yoghurt or fermented milk (e.g. Filmjolk)
· 4 tablespoons of extra virgin olive oil
· 1 teaspoon sweet paprika
· ¼ cup spring onion, green part,finely chopped or finely chopped chives
· 1 tablespoon parsley or other fresh herb, finely chopped
· 2 eggs
· 2 cups (250g) self raising flour (could use 1 cup wholemeal SR flour, 1 cup white)
Preheat oven to 180C / 350F
Place the frozen spinach onto kitchen paper or a cloth and wrap it and squeeze out excess water, to avoid having soggy muffins.
Place the eggs into a mixing bowl and lightly whisk.
Add in the zucchini, spinach, carrots,chives, parsley, peas and sweetcorn and mix.
Add the cheese (not the extra),milk, yogurt, olive oil, paprika and stir until combined.
Mix the flour slowly into the wet ingredients until just combined. Stir as least you can as over mixing causes ‘tough’ muffins.
Spray or grease a 12 hole muffin tray with oil. Spoon the mixture, equally, between the 12 muffin sections.
Sprinkle the extra cheese equally between each muffin so the muffin browns nicely on top when cooking.
Bake for 15-20 mins, until a skewer comes out clean.
Leave in the tin for 5 minutes to cool and then cool further on a wire rack.
Freeze extra muffins if desired.
