Vegetable muffins

Vegetable muffins

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


  • Preheat the oven to 180°C. Line two 12-hole muffin tins with 15 cases.
  • 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.
  • Meanwhile, combine the flour, salt, pepper and baking powder, and make a well in the centre.
  • Melt the butter in a pan and pour in the milk and oil. Add the eggs and stir in.
  • Add the butter mixture and mixed vegetables to the flour mixture. Stir until all the ingredients come together.
  • 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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