Savoury Muffins with Cheese and Vegetables
18 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Self-raising flour
- 1 pinch Fine sea salt
- 1 tsp Baking powder
- 100 g Frozen sweetcorn
- 50 g Frozen peas
- 1 Courgette (zucchini) (grated; liquid squeezed out)
- 1 Carrot (grated)
- 175 g Cheddar cheese (grated)
- 100 ml Sunflower oil
- 2 Eggs
- 250 ml Milk
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6. Brush a muffin tin with oil.
- In a bowl, add 250 g Self-raising flour, 1 pinch Sea salt, 1 tsp Baking powder, 100 g Frozen sweetcorn, 50 g Frozen peas, 1 Courgette (zucchini) (grated), 1 Carrot (grated) and 175 g Cheddar cheese. Mix well to combine.
- In a separate bowl, mix together 250 ml Milk, 2 Eggs and 100 ml Sunflower oil.
- Pour the wet mixture into the dry mixture and gently fold everything together.
- Divide the mixture equally into the oiled muffin tin. This recipe makes 18 muffins, so you may need two tins or cook in batches.
- Put into the oven and cook for 20-25 minutes. Carefully remove from the tin and cool on a wire rack.