Recipes
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

Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 16

Nutritional Information

Each 72g serving contains

Energy
530kj
127kcal
6%
Fat
5.1g
Med
7%
Saturates
1.4g
Med
7%
Sugars
1.7g
Low
2%
Salt
0.40g
Med
7%
of your reference intake.
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.