Ingredients
- Spray olive oil
- 1 medium zucchini grated
- 1 medium carrot grated
- ¼ cup frozen peas
- ¼ cup frozen corn
- 1 red capsicum finely chopped
- 1 tablespoon parsley finely chopped
- 1 tablespoon chives finely chopped
- ½ cup reduced fat cheddar cheese, grated
- ½ cup reduced fat milk
- ¼ cup reduced fat Greek yoghurt
- 2 tablespoons olive oil
- 2 eggs
- 2 cups wholemeal plain flour
- 3 teaspoons baking powder
Method
Step 1
Preheat oven to 180 °C. Spray 8 large muffin hole tray with olive oil an set aside.
Step 2
Place the grated zucchini and carrot into either a sieve or a clean tea towel and squeeze out the juice.
Step 3
Place the zucchini, carrot, peas, corn, capsicum, parsley, chives, cheese, milk, yoghurt and egg in a large mixing bowl and stir until combined.
Step 4
Add flour and baking powder to wet ingredients and fold in gently until just combined.
Step 5
Spoon the mixture evenly between 8 muffin holes. Bake for 20-25 minutes or until golden and mixture is set.
Step 6
Once defrosted, muffins can be enjoyed cold or warmed in the oven.
Step 7
Once cooled, place individual muffins into resealable freezer bags, plastic wrap or airtight containers and place in the freezer.
You might also be interested in
Carrot cake muffins
These moist carrot cake muffins are rich in fibre and healthy fats, made with simple pantry ingredients. Perfect for snacks, lunchboxes, and they freeze well!
Apple and cinnamon muffins
12 serves
15 m
30 m
Strawberry muffin with a twist (strawberry, zucchini and apple muffin)
10 serves
15 m
30 m