Delicious vegetable muffins

Starting on a vegetarian diet can be a daunting task for some of us. For me, I decided I could revamp my diet by starting vegetarian on my favourite—desserts! I am a great fan of desserts (maybe all ladies will make the same confession) and I love muffins! Soft, crumply, yummy. Mmmmm…
And having worked as an au-pair, I know how difficult it is to get children started on vegetables. So, below are two recipes with vegetables incorporated for the beginning vegetarian and the little ones.
1. Broccoli Muffins

Ingredients  (makes 10 muffins):
375 g broccoli
1 egg
250 ml milk
250 g self raising flour
1/2 tsp mixed spice
125 g mature cheddar cheese, grated

Method :
1.      Break the broccoli into small florets and wash thoroughly.
2.      Whisk the egg and milk together in a mixing bowl, then sift in the flour and mixed spice.
3.      Stir until the mixture is just combined.
4.      Finally, fold in the broccoli and grated cheese.
5.      Spoon the mixture into lightly greased muffin tins.
6.      Bake in a preheated moderately hot oven 190C/375F for 30 minutes.
2. Carrot Muffins
Ingredients (makes 20-24 muffins):
250 g butter
220 g caster sugar
4 eggs
750 g self raising flour
375 ml soured cream
500 ml cooked carrot puree
60 g chopped nuts (optional)
Method :
1.      Cream the butter, sugar, orange rind and vanilla until light and fluffy.
2.      Beat in the eggs, then add the flour, soured cream and carrot puree.
3.      Continue beating until all the ingredients are thoroughly combined.
4.      Spoon the mixture into greased muffin tins (deep round tins available from kitchenware shops).
5.      Sprinkle with nuts, if desired and bake at 180C/350F for 25 – 30 minutes or until the muffins turn a golden color.

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