Vegetables Savoury Muffins
Once you
have children, you really appreciate the value and convenience of the muffin
concept. They are portable, convenient and an easy way to serve healthy meals
to children of all ages. These muffins with salty vegetables and healthy food
are filled with vegetables, perfect for lunch boxes and can be frozen for two
months.
INGREDIENTS
- 1/2 red pepper, diced
- 150ml / 1/2 cup milk
- 1 spring onion, chopped
- 250g / 2 cups self raising flour
- 150g / 2 cups grated cheddar cheese
- 2 medium eggs
- 75g / 1/2 cup butter, melted
- salt and pepper to taste (but can be left out)
- 75g / 2 cups fresh baby spinach, chopped
- 1/2 vegetable stock cube (can use low or no sodium stock cube)
INSTRUCTIONS
First, Preheat
the oven to 180 ° C / 350 ° F and cover a muffin tin with 12 muffin tins.
Then, Beat
the eggs gently in a large bowl and stir in the milk and melted butter. Stir in
grated cheese, green onion, baby spinach and diced pepper.
Finally, add
the flour, salt and pepper (if using), crumble them in the broth cube and mix
just until all ingredients are well combined.
Spread the
mixture between the 12 muffin cups and bake for 20 to 25 minutes until cooking
is well done (a skewer stuck in the middle should come out dry).
These
muffins can be frozen once completely cooled. To defrost, just leave a few
hours or overnight. Happy Cooking Time.
