Mini veggie muffins

There's muffin wrong with these little treats that are packed with vegetables and make a delicious snack or lunch on-the-go.

This is a great base that you can add any veggies to. Fletcher loves sweet potato and corn, zucchini and cauliflower (chop with a food processor), and carrot and zucchini.

Ingredients

1 1/4 cups plain flour - I use wholemeal flour

1 1/2 tsp baking powder

2 cups grated or finely chopped vegetables

1 cup tasty cheese

50g melted butter

3/4 cup milk

1 egg

Method

1. Pre-heat oven to 180 degrees. Grease a 24 mini muffin tray.

2. Combine flour and baking powder

3. Add vegetables and cheese, and toss with your hands until evenly coated

4. Whisk together butter, milk and egg, then combine with the vegetable mixture

5. Bake in the oven for 20 minutes or until golden on the top.

Best of all, these store well in the freezer. Just pop them in a zip lock bag and zap it in the microwave for 30 seconds where its time to eat.