Hi-veg muffins
These flavour-packed, savoury muffins will banish hunger.
Ingredients
Serves: 16
- 100 g (3½ oz) squash or sweet potatoes, peeled and chopped
- 100 g (3½ oz) courgettes, grated
- 250 g (9 oz) onions, grated
- 100 g (3½ oz) red pepper, finely diced
- 100 g (3½ oz) spinach, shredded, or broccoli, finely chopped
- 100 g (3½ oz) canned sweetcorn, drained
- 75 ml (2½ fl oz) vegetable oil, plus extra for greasing
- 225 g (8 oz) reduced-fat Cheddar cheese
- Salt and black pepper
- 225 g (8 oz) self-raising white flour, sifted
- 4 eggs
Method
Prep:30min ›
Cook:40min ›
Ready in:1hr10min
- Steam the squash or sweet potatoes for 10-15 minutes until tender. Mash and set aside. Meanwhile, heat the oven to 180°C (350°F, gas mark 4) and lightly grease 16 muffin tins.
- Place the courgettes, onions, red pepper, spinach or broccoli and sweetcorn in a mixing bowl with the oil, grate the cheese in and season to taste. Fold the flour in, then the mashed squash or sweet potatoes.
- Whisk the eggs until frothy, then fold them into the vegetable mixture and spoon it into the muffin tins. Bake the muffins for 20-25 minutes until slightly risen and browned.
- Let the muffins cool thoroughly before removing them from the tins.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (4)
I'm not one to write reviews but this recipe is fab. Thanks for taking the time to post it! I substituted sweetcorn for a bit more broccoli, used full fat cheddar; and olive oil instead of veg oil. Took 30 mins to cook in cupcake tin, which gave better rise results than the silicone cases on a baking sheet in the same batch. Super tasty. Super easy. My 11 month old loves them too. - 30 May 2012
Delicious. Both my 10 month old and very fussy 3 year old enjoyed them. They freeze well too. I'll be making these again and again. Thanks for sharing. - 01 May 2014
This receipe is awesome and the taste is Devine. So simple but yet so so tasty. Replaced sweet pit at with carrots - 24 Apr 2015