Vegetable muffins

Not feeling sweet today? Try these savoury veg-packed muffins on the tots



  1. Preheat the oven to 180°C. Line two 12-hole muffin tins with 15 cases.
  2. Heat 1½ tbsp vegetable oil in a frying pan, add the onion and carrot and fry over a medium heat until the onion starts to become transparent. Add the garlic and red pepper and continue cooking for a further minute, then add the remaining vegetables and cook for a further 2 minutes. Season with salt and pepper and set aside to cool.
  3. Meanwhile, combine the flour, salt, pepper and baking powder, and make a well in the centre.
  4. Melt the butter in a pan and pour in the milk and oil. Add the eggs and stir in.
  5. Add the butter mixture and mixed vegetables to the flour mixture. Stir until all the ingredients come together.
  6. Spoon the batter into muffin cases, to about two-thirds full, and top with cheese. Bake for about 25 minutes, until golden.

Makes 15

What you need:

For the mixed vegetables:

  • ¼ onion, diced
  • 40g carrots, diced
  • 2 cloves garlic, finely chopped
  • 1 medium red pepper, diced
  • 90g courgettes, grated
  • 50g green peas
  • 100g sweetcorn kernels
  • Salt and pepper, to taste

For the muffins:

  • 350g self-raising flour
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp baking powder
  • 100g unsalted butter
  • 130ml milk
    100ml vegetable oil
  • 2 large eggs
  • 50g grated
  • Cheddar cheese

From Primrose Bakery Everyday by Martha Swift (£20, Square Peg). 

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