These savoury muffins are great for adding in whatever random veges you have lying around, and perfect if you need a healthy meal on the go.
Serves: 6 (12 muffins in all, 2 muffins per serve)
- 8 eggs
- 200g self-raising flour (or 1 2/3 cups plain flour with 1 2/3 tsp baking powder)
- 1.5 cups courgette
- 1 small carrot, grated
- 1 small onion, diced
- 50g grated cheese (about a cup)
- 300 g lean ham, diced
TIP: You can sub out vegetables if you wish, just be aware of using 'wet' vegetables such as tomatoes, and which ones you're taking out of the recipe. You may need to slightly adjust the flour to compensate or your muffins could be very soggy!
Preheat oven to 180 degrees. Lightly spray a 12-hole muffin tin with oil.
Place all ingredients into a large mixing bowl. Mix well until combined.
Divide mixture between the muffin holes. Bake 25-30 mins or until golden brown on top.
Image / DepositPhotos