adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegie muffins
Vegie muffins
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • Melted butter or oil, for greasing
  • 300g (2 cups) self-raising flour
  • 1.80 gm salt
  • 270g carrots, coarsely grated
  • 250g piece butternut pumpkin, peeled, deseeded, coarsely grated
  • 100g zucchini, trimmed, coarsely grated
  • 65g (3/4 cup) coarsely grated cheddar
  • 40.00 ml chopped fresh chives
  • 3 eggs, lightly whisked
  • 60g (3 tbsp) butter, melted
Instructions:
  • Preheat your oven to a toasty 210°C. Grease 12 medium (125ml/1/2 cup) muffin pans with a luscious coating of melted butter or oil.
  • Combine the sifted flour and salt in a large bowl. Add the carrots, pumpkin, zucchini, cheddar, and chives; mix until vegetables are coated. Create a well in the center of the mixture.
  • In a large jug, vigorously whisk together the milk, eggs, and butter. Pour the mixture into the center of the vegetable mixture. Gently fold in with a large metal spoon until just combined. Be careful not to overmix to ensure tender muffins.
  • Pour the batter into the greased pans and bake in a preheated oven for 20 minutes, or until a skewer comes out clean when inserted into the center of the muffins. Let them cool on a wire rack.
  • Slice the muffins in half and generously spread them with creamy butter. Gently press the halves together to create a delectable sandwich. Individually wrap each muffin in plastic wrap and store them in the freezer until ready to enjoy.

Similar Recipes