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3+Years

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3+Years

If your kiddo loves muffins and veggies, why not try these mouth-watering savoury muffins – perfect for the lunchbox and easy to make in batches for bigger families.

Go to Steps

Preparation time
30 - 35 min
Servings
12 Muffins
Equipment
Muffin tin
Sieve
Mixing bowl

Ingredients
3 eggs
1 tbsp of peas
1 tbsp of sweetcorn
½ Pepper, diced
1 grated carrot
128 g of grated cheddar cheese
150 ml of milk
250 g wholemeal flour
1 tsp of oil
1 ½ tsp baking powder

Instructions

Step 11.
Preheat oven to 180C / 350F and a line a muffin tin.
Step 22.
Place the grated carrot a sieve and gently push with the back of a spoon to get the juice out – we don’t want the mix to be too wet!
Step 33.
Take a large mixing bowl, add the grated carrots, peas, sweetcorn, cheese, milk, oil and eggs and mix until the ingredients are combined.
Step 44.
Mix in the flour and baking powder until combined.
Step 55.
Bake for 20 – 25 minutes.
Step 66.
Cool before eating.

Tips

When you’ve got the basic recipe down, feel free to mix and match what veg you add in!
Do not over stir the batter – 10 strokes should be enough.
Save the carrot juice for other dishes.
You can used self-raising flour instead of normal flour and baking powder, or gluten-free flour as an alternative.
Dairy alternatives/Lactose-free option can be used to replace milk.

Download the recipe card here

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