Carrot & Zucchini Breakfast Muffins
A delicious healthy muffin to kickstart your day!
Ingredients
In a bowl/measuring jug - combine the two
- 2 eggs whisked
- 40 ml cooking oil
In a bowl add the following
- 1/2 grated carrot
- 1/2 grated zucchini
- 30 g grated cheese I use cheddar cheese
- 60 g self raising flour
- Pinch of salt and pepper
Instructions
- Pre-heat oven at 180C. Grease 7 holes of a muffin tin with butter.
- Add the egg + oil mixture to the bowl with the flour, cheese and veggies. Combine well.
- Add the mix equally into each muffin hole. Bake for 15-18 mins or until light golden brown on top. Allow to cool in muffin pan then remove.
Notes
Top Tips:
- You can use just one type of veggie i.e. zucchini or carrot or sub with chopped tomatoes/spinach/mushrooms/ham or pre-cooked bacon.
- Once cooled, it keeps well in the fridge for up to 5 days. You can also freeze them and defrost and reheat when necessary.
- Allow muffins to cool before removing from pan. Be sure to grease muffin holes well with butter.