Egg and vegetable muffins
Thursday, May 2017
Egg and Vegetable muffins
Egg and Vegetable savoury muffins are great for kid’s lunch boxes, snacks or even made as a side dish.
You can add any fresh or frozen vegetables you like and they will freeze for up to a month.
Ingredients
3 carrots, grated
1/2 cup frozen peas
1/2 cup frozen corn
8 large eggs
1 cup shredded cheese
Method
Preheat oven to 180ºC.
Place 12 muffin cups onto a baking tray.
In a bowl add carrots, peas, corn and toss to combine.
Place a spoonful of the mixture into each muffin cups.
In a jug, crack the eggs and lightly beat with a whisk.
Pour about 2-3 tablespoons of egg into each muffin hole until 3/4 full.
Top with a bit of cheese.
Bake for about 18 to 20 minutes, or until muffins are cooked through, and lightly golden. The muffins will puff up when cooking, then settle when cooling.
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