Mini vegetable muffins | Eat Sustainably

Serves 24

30 mins

v nf

These quick easy veggie muffins can be made using any seasonal vegetables you have. They're tasty and freeze well for lunchboxes or quick snacks.

Ingredients

2½ cups grated vegetables

(e.g. carrot, zucchini, pumpkin, sweet potato, spinach, corn)

1½ cups wholemeal self raising flour

(if you don't have self-raising flour, add baking powder to plain flour - as per the packet instructions)

1 cup grated cheese

(could use cheddar, mozzarella, parmesan or a combination)

2 free range eggs

½ cup milk

½ cup extra virgin olive oil

1 pinch salt

1 grind black pepper

2 tbsp fresh rosemary

(could also use any fresh herbs you have (e.g. basil, parsley, oregano))

Method

1Preheat oven to 200˚C
2Add grated vegetables, cheese, flour and diced rosemary to a large bowl. Stir to combine
3In a small bowl or jug, combine egg, milk, olive oil (reserve a small amount for your muffin tray), pinch of salt and grind pepper
4Add egg mixture to vegetable mixture and stir gently
5Drizzle olive oil in muffin tray (or use compostable muffin cups as these can be sticky)
6Bake for 20 minutes and enjoy!

Seasonality

All year using frozen or any seasonal vegetables you have.

Notes & tips

These can be frozen and make great lunchbox additions. If you pop them in a lunchbox frozen, they’ll be defrosted by lunch!