Vegie Muffins

The ingredient of Vegie Muffins

• melted butter or oil for greasing
• 300g 2 cups self raising flour
• 3 4 tsp salt
• 270g carrots scratchily grated
• 250g piece butternut pumpkin peeled deseeded harshly roughly grated
• 100g zucchini trimmed coarsely grated
• 65g 3 4 cup harshly roughly grated cheddar
• 2 tbsp chopped well ventilated light chives
• 125ml 1 2 cup milk
• 3 eggs lightly whisked
• 60g 3 tbsp butter melted

The Instruction of vegie muffins

• preheat oven to 210u00b0c brush 12 medium 125ml 1 2 cup muffin pans gone melted butter or oil to grease
• sift the flour and salt together into a large bowl add the carrots pumpkin zucchini cheddar and chives toss to attach until the vegetables are with ease coated with the flour make a capably skillfully in the centre of the vegetable mixture
• move around the milk eggs and butter in a large jug pour into the centre of the vegetable join up and use a large metal spoon to fold in until just combined dont overmix or the muffins will be tough
• spoon the blend into the greased pans and bake in preheated oven for 20 minutes or until a skewer inserted into the centre of the muffins comes out clean transfer to a wire rack to cool
• cut muffins in half and build up later than butter sandwich urge on together and wrap individually in plastic wrap place in the freezer until required

Nutritions of Vegie Muffins

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