Vegetable Muffins
These hidden vegetable muffins are full of goodness, nutrients and fiber. Suitable for babies, toddlers and older kids, they are a great choice for lunchboxes, snacking or breakfast with some fruit on the side. Enjoy!
Ingredients
- 1 cup grated carrot (100gr, a medium carrot)
- 1 cup grated zucchini (120gr, a small zucchini)
- 1 bell pepper
- 1 onion small
- 3 tablespoons olive oil
- 3 eggs
- ¾ cup Greek yogurt (180gr)
- 1 ½ cups self-rising flour (200gr)
- 1 teaspoon baking powder
- 1 cup grated cheese (100gr)
- ground pepper
Instructions
- Chop the onion. Add the olive oil to a small pot and cook the onion over medium heat for 3-4 minutes. Set it aside to cool down.
- Grate the zucchini and set aside in a bowl. Grate the carrot, dice the bell pepper.
- Squeeze the zucchini to get any excess water out. Add it to a bowl with the grated carrot and bell pepper.
- Add the cooked onion, eggs and yogurt. Mix everything well.
- Add the flour, baking powder and pepper. Mix with a spatula until the flour is incorporated.
- Add the grated cheese and stir to incorporate.
- Fill in the muffin cases to the top with the batter. Bake in a preheated oven to 350℉ /180℃ for 25 minutes, or until golden.
Video
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