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.


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!
Top Tip

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!


Large carrot
Vegetable oil
1 tbsp
100 g
Frozen peas
50 g
Plain flour
2 tbsp
Of salt
Of black pepper
Arla® Big milk
120 ml