Recipes
Savoury veg and cheese muffins
A mixture of courgette, carrot, peas and sweetcorn adds tasty texture to these delicious cheesy muffins
A mixture of courgette, carrot, peas and sweetcorn adds tasty texture to these delicious cheesy muffins
Cook: 45 Mins
Serves: 16
Nutritional Information
Each 72g serving contains
Energy
530kj
127kcal
530kj
127kcal
6%
Fat
5.1g
5.1g
Med
7%
7%
Saturates
1.4g
1.4g
Low
7%
7%
Sugars
1.7g
1.7g
Low
2%
2%
Salt
0.40g
0.40g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
736kj/176kcal
Typical energy values per 100g:
736kj/176kcal
Ingredients
1 large courgette, grated
1 medium carrot, grated
30g frozen petit pois, defrosted and drained
30g tinned salt-free sweetcorn, drained
125g Asda Grated 50% Less Fat Mature Cheese
125ml semi-skimmed milk
65g Asda Fat Free Greek Style Yogurt
60g sunflower oil, plus extra for greasing
2 medium eggs
250g plain wholemeal flour
1tbsp baking powder
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 muffin tins with a little oil – you’ll need 16 muffin holes.
2
Put the grated courgette and carrot into a clean tea towel and squeeze tightly to get as much liquid out as possible. Tip the courgette and carrot into a large mixing bowl along with the peas and sweetcorn. Mix in the grated cheese, milk, yogurt, oil and eggs until combined.
3
In a separate bowl, stir together the flour and baking powder before tipping into the veg mixture. Stir gently until just combined – don’t over mix.
4
Divide the mixture between 16 muffin holes and bake for 25-35 min until a skewer inserted into the centre of each muffin comes out clean.
5
Cool in the tins for 5 mins then remove and cool completely on a wire rack.
6
Put the cooled muffins in an airtight container, store in a cool place and eat within 3 days. Serve 1 muffin as part of your lunchbox.