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You can make this versatile recipe with any veggies you like to suit your kids. My girls love the melted cheese and veggies and always come back for more. This is a great little recipe that helps you clean out your fridge and pantry with veggies that are soon to be thrown out.
TIPS
Batch baking these makes life easier in the mornings. Store the muffins in an airtight container in the pantry for 2–3 days or freeze for up to a month.
Gluten free
Use gluten-free self-raising flour.
Dairy free
Sub in your favourite plant- based milk.
Fussy eaters
Change up the vegetables to suit your little peeps – carrot, sweet potato, peas, sweetcorn and pumpkin are great alternatives.
You can cook these muffins in an air fryer or the oven.
Use a protein shaker or handheld blender to mix the egg, milk, salt and self-raising flour until the mixture is thickshake consistency and all the ingredients are well combined.
Pour the mixture to a depth of 1 cm into the six muffin holes.
Bake for 20 minutes in the oven, until golden brown. Insert a skewer into the centre of a muffin to check for doneness – if it comes out clean they are good to go.
Let the muffins cool down a little before you attempt to take them out. Enjoy.
| Amount per serving | |
|---|---|
| Calories | 130 kcal |
| Carbohydrates | 18g |
| Fiber | 2g |
| Protein | 4g |
| Fat | 5g |
