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Savoury breakfast muffins
- Spray olive oil
- 1 medium zucchini grated
- 1 medium carrot grated
- 1/4 cup frozen peas
- 1/4 cup frozen corn
- 1 red capsicum finely chopped
- 1 tablespoon parsley finely chopped
- 1 tablespoon chives finely chopped
- 1/2 cup reduced fat cheddar cheese, grated
- 1/2 cup reduced fat milk
- 1/4 cup reduced fat Greek yoghurt
- 2 tablespoons olive oil
- 2 eggs
- 2 cups wholemeal plain flour
- 3 teaspoons baking powder
- Preheat oven to 180°C. Spray 8 large muffin hole tray with olive oil an set aside.
- Place the grated zucchini and carrot into either a sieve or a clean tea towel and squeeze out the juice.
- Place the zucchini, carrot, peas, corn, capsicum, parsley, chives, cheese, milk, yoghurt and egg in a large mixing bowl and stir until combined.
- Add flour and baking powder to wet ingredients and fold in gently until just combined.
- Spoon the mixture evenly between 8 muffin holes. Bake for 20-25 minutes or until golden and mixture is set.
- Once defrosted, muffins can be enjoyed cold or warmed in the oven.
- Once cooled, place individual muffins into resealable freezer bags, plastic wrap or airtight containers and place in the freezer.
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