These muffins are perfect for adults and kids alike. They’re delicious, easy to make, a great way to increase your veggie intake, and perfect as a snack on the go. Let me know how you like if them if you give them a go xx
Makes: 12m large or 24 small muffins
Ready in: 40 mins
Ingredients
1 small head broccoli, steamed or boiled until soft and diced
100g mushrooms, diced
1 large carrot, grated
2 eggs
1 cup milk of choice
½ cup parmesan cheese
½ cup tasty cheese
2 cups plain flour (I use wholemeal)
4 tsp baking powder
1 tsp garlic powder
1 tsp paprika powder
1 tsp salt
1 tsp pepper
Method
Step 1. Preheat your oven to 180C fan-forced. Lightly grease muffin tray and set aside.
Step 2. Combine the eggs, cheese and milk and mix in all diced veggies. Season with garlic, paprika, salt and pepper.
Step 3. Mix in your flour and baking powder until well combined. Scoop batter into your prepared muffin tin, filling all the way to the top.
Step 4. Bake your muffins for 25-30 mins or until cooked through and golden on top. Allow cooling before removing your muffins and enjoying
Storage: refrigerate in an airtight container for up to 3-4 days. Alternatively, freeze for up to 6 months.
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