Vegetable Cheese Muffins: perfect for your breakfast
published on 6 September, 2019 at 09:56
Ingredients:
2 eggs, beaten.
1/2 cup of diced zucchini
1/2 cup of canned kidney beans
1/2 cup of sweet corn
1 tsp of salt, pepper, garlic, dried herbs, etc to taste.
1 cup of shredded cheese (I used Edam & Tilsiter cheese)
1 cup (250ml) of low-fat milk
250g (2 cups) of all-purpose flour, separated in half.
3 tsp of baking powder
2 tbsp of oil or melted butter
Directions:
Place the zucchini and beans into a large mixing bowl along with eggs. Add sweet corn, tomato, salt, pepper, garlic, herbs and stir until combined. Pour into milk. Add the flour and baking powder. Mix gently, until just combined. Spoon the mixture, equally, between the 12 muffin sections. Bake for 25 minutes at 200°C.
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