Veggie Eggy Muffins

Veggie Eggy Muffins

These yummy creations are easy-peasy to make and are a great way to get your little ones some sneaky goodness in their diet! Perfect for the lunchbox or an after-school snack.

Ingredients

1 Large carrot
1 tbsp Vegetable oil
100 g Broccoli
50 g Frozen peas
2 tbsp Plain flour
pinches Of salt
pinches Of black pepper
6 Eggs

Instructions

Step 1

  • Start by pre-heating your oven to 180°C (Fan). Take your muffin tray put muffin cases in each space, then give each a light greasing with the oil so the muffins don’t stick*.

Step 2

  • Grate the carrot into a bowl and use your hands to squeeze out any extra liquid. A fun job for the little ones!

Step 3

  • Once you’ve squeezed out the grated carrot, place it on some kitchen roll and leave the liquid in the bowl.

Step 4

  • Cut the florets off the broccoli and then cut those up into small bitesize pieces. Add the broccoli pieces to a bowl along with the grated carrot and the frozen peas.

Step 5

  • Add the flour to the veggies along with a good pinch of salt and pepper and give everything a mix up. divide the veggies equally between the muffin cases.

Step 6

  • In another clean bowl, lightly whisk the eggs along with the Big Milk so they’re combined.

Step 7

  • Carefully pour the wet mixture over the veggies in the muffin cases, filling each case as equally as possible.

Step 8

  • Pop them in the oven and bake for 20-25 minutes until they’re golden brown. You can also check by poking them with a skewer – if it comes out clean, they’re cooked!

Step 9

  • When they’re ready, take them out of the oven and put them on a cooling rack for 10 minutes before tucking in. It’s worth it to avoid a burned tongue!
Enjoy!

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

You can keep the carrot liquid in the fridge to use in soups or gravy to add flavour!

*You can also use silicone cases if you have them – they work just as well as they’re reusable!

https://www.arlafoods.co.uk/recipes/veggie-eggy-muffins/