Cheesy Vegetable Muffins

Muffins have been on my latest craving list, so making a truck load and storing them in the fridge sounded like a better option especially when I have a pantry full of ingredients to make anything. These are perfect for a healthy snack, tea time and I think the kids will totally enjoy it … and I must also say they are not time consuming and they will be baked to perfection before you know it! 🙂 These muffins were the perfect combo with our cuppa this morning as K and I admired the mountains from our dining table, taking in the silence of the suburb we live in as we talked about life and the baby on the way. Absolute bliss! Hope you enjoy them like we did 🙂

Muffins have been on my latest craving list, so making a truck load and storing them in the fridge sounded like a better option especially when I have a pantry full of ingredients to make anything. These are perfect for a healthy snack, tea time and I think the kids will totally enjoy it ... and I must also say they are not time consuming and they will be baked to perfection before you know it! 🙂 These muffins were the perfect combo with our cuppa this morning as K and I admired the mountains from our dining table, taking in the silence of the suburb we live in as we talked about life and the baby on the way. Absolute bliss! Hope you enjoy them like we did 🙂

Summary

    Ingredients

    2 cups Vegetables : of grated fresh veggies
    1 1/2 cups Flour :
    1 cup Grated cheese : ( I used colby)
    2 Eggs : lightly beaten
    3 tsps Baking powder :
    1/3 cup Olive Oil :
    1/2 cup Milk :

    Steps

    1. Preheat your oven to 180C
    2. Mix the veggies and 3/4 cup of the grated cheese (save the 1/4 for later) along with the flour and baking powder. If you are using frozen veggies, thaw them before you add it to the bowl
    3. In a separate bowl whisk the eggs, oil and milk and add it to the flour mixture. Stir until well combined
    4. Grease a 12 hold muffin pan, and spoon the mixture evenly into the muffin holes and sprinkle the remaining cheese on top
    5. Bake for 25mins until golden brown
    6. The muffins taste great when eaten on the same day, however you can store it in the fridge or freezer and heat it before you eat. You have to eat them warm!

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