These savoury muffins are packed full of vegetable goodness, super tasty and quick to whip together. Perfect for lunch boxes, play dates or to cure the afternoon munchies.
Recipe and images by Elise Clarkson from Pixels and Sunshine for Families Magazine – Gold Coast
Savoury Muffins They’ll Love to Eat!
Are the kids bored of their regular lunch? These work great as a lunch box sandwich alternative OR as a one handed snack to munch on the go.
Ingredients
Ingredients- 125 grams of corn kernels (small tin)
- ½ cup cherry tomatoes
- ½ cup grated carrot
- ½ cup grated zucchini
- 1 tablespoon finely chopped spanish onion
- 2 eggs
- 1 ½ cups self raising flour
- ¾ cup milk
- â…“ cup crumbled feta
- ¼ teaspoon baking powder
Directions
- Line a six hole muffin tin with muffin tin liners
- Pre-heat oven to 180º
- Grate the carrots and zucchini and cut the cherry tomatoes in half
- Add these into a large mixing bowl with the corn kernels, onion and feta
- Sift in the flour and baking powder
- Add in the eggs and the milk stirring with a wooden spoon until all is well combined
- Spoon the mixture into the muffin tray (one muffin is approximately two dessert spoons of mixture)
- Pop into the oven for 30-35 mins
Enjoy!
The nitty gritty
- Takes about 45 mins to make including cooking time
- Works just as well with wholemeal flour
- A great way to use up left over veggies
