Cheesy vegetable muffins


Ingredients (makes 8 regular muffins)

  • 1 cup Self Raising Flour
  • 1 cup Milk of your choice (dairy, soy, unsweetened almond etc)
  • 1 cup Grated cheese
  • 1 tsp Seeded mustard
  • 1 cup Assorted vegetables, chopped or grated as appropriate
  • to taste Salt

Method

  1. Mix together all the ingredients. In the picture shown, I used what I had on hand which was a small grated zucchini, a fresh corn on the cob and two small red capsicum diced
  2. Depending on the veggies added, you may need to add extra flour or milk if the mixture is too wet/dry.
  3. Heap the mixture into your muffin tin. It will make 8 regular muffins or lot of mini muffins (perfect size for little fingers!). Bake at 180 for 25 minutes.

Notes... Note: These are great for little hands and relatively healthy to boot. A good first food and if made in mimi muffin size, great for serving at parties. I will add that if I was baking these for myself, I'd add more flavour, maybe some sauteed onion and/or some paprika and cumin. However since these were baked with my toddler (and her developing tastebuds!), I leave the flavours a little more on the bland side, even leaving out the salt.
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