These veggie muffins are delicious and are perfect for lunchboxes, snacks and picnics. They are also suitable for BLW, just cut in half or quarters for your little one to grab.
We’re entering into the 2nd/3rd week of school and the lunchbox inspiration is lacking. So I knocked up these delicious muffins with some veg that had seen better days. The good thing about veggie muffins, is you can use any veg you have. The flavour combos are endless.
I have to apologise for the estimated ingredient weights. I only measured the oil, flour and eggs and just added milk until I had the right consistency.
This recipe made 10 large muffins, but can easily make more if you scoop less into the muffin tin.
Can be stored for up to 3 days in the fridge or frozen to use later.
Recipe:
INGREDIENTS:
250g self raising flour
Handful of spinach, washed and roughly chopped
1 red pepper, washed, de-seeded and finely diced
2 large handfuls of grated cheese
1/2 cup of full fat milk – keep milk to hand as you will need more
1/4 cup of olive oil
2 medium eggs
Muffin tin / Butter for greasing muffin tin
METHOD:
Preheat oven to 180c (fan)
Give the muffin tin a really good grease. We’re not using cases, this stops them from sticking.
In a large bowl, add the milk, eggs and oil. With a wooden spoon mix while adding the flour. Be careful, you don’t want to over mix. You want a thick, messy, lumpy consistency. Slowly add more milk, keep the mix sticky and thick.
Add the veggies and cheese, fold a few times to combine. Again do not over mix.
Spoon mix into the muffin tin and bake for 20-30mins. You want them golden brown, slightly springy to touch and a knife should come out clean.
Leave to cool slightly.
Eat. Enjoy.
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