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Healthy Cheesy Veggie Muffins
Healthy Cheesy Veggie Muffins are the perfect way to sneak the kids some veggies, to add veggies to breakfast and more fibre into your day. Enjoy with a cuppa for breakfast or as a healthy snack.
Recipe and image by Cassie Slaney @bodylovenutrition_
INGREDIENTS
Healthy Cheesy Vegie Muffins
- 120g Organic Plain Wholemeal Flour
- 1 tsp Gluten Free Baking Powder
- 2 medium carrots, grated
- 1 large zucchini, grated
- 125g cup corn kernels (fresh or canned)
- 80g tasty cheese, grated
- 120g Greek yogurt
- 125ml milk, your choice
- 60ml Natural Extra Virgin Olive Oil
- 2 eggs, whisked
- salt & pepper
TIME
30 Minutes
SERVES
12
DIFFICULTY
METHOD
Preheat oven to 180° and grease a 12 cup muffin tray.
1Grate carrot and zucchini. Place on some paper towel to draw out any excess moisture.
2In a large mixing bowl, mix carrot, zucchini, corn, milk, Greek yogurt, cheese, olive oil and whisked eggs.
3Add wholemeal flour and baking powder to the bowl and mix well to combine. Season with salt and pepper to taste.
4Spoon mixture evenly into the muffin tray and bake for 20-25 minutes or until cooked through.
5Cool muffins on a wire rack. Enjoy with a hot cuppa.
6Find out more about Cassie Slaney at www.bodylovenutrition.net
Follow her on Instagram @bodylovenutrition_
7Breakfast
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