Stephanymtr
commented
1 year ago 
I made this recipe yesterday and my only modifications were that I subbed courgette for broccoli. I used both the mini and standard sizes Le Creuset muffin pan. I couldn't try it because it contains eggs, so in order to make sure it was fully cooked, I cut them in half after 20 minutes of being in the oven, and put them back in for another 10-20 minutes until golden.
Veggie Oat Donuts (or muffins) 🌽🥕🥒🍩
Ingredients: • 1/4 cup Oats (30g) • 1/2 cup Plain Flour(+ 1 extra tablespoon of flour) (75g) • 1 cup milk of choice (I use oat milk) (250ml) • 1 egg • 40g grated carrot (squeeze juices) • 40g grated courgette (squeeze juices) • 2 tablespoon frozen peas (defrosted) • 2 tablespoon frozen corn(defrosted) • 1 tsp baking powder • 1 tsp mixed herbs • Black pepper
Method: STEP 1 - Defrost frozen peas & frozen sweetcorn (You can soak in cold water) then squish with back of fork.
STEP 2 - Grate Carrot & Courgette and remove moisture by dabbing with a kitchen towel or clean cloth.
STEP 3 - Mix dry ingredients- Oats, Flour, Baking powder, mixed herbs & black pepper.
STEP 4 - Add wet ingredients - Egg & Milk.
STEP 5 - Mix in vegetables - Carrot, Courgette, Peas & Sweetcorn
STEP 6 - Lightly grease donut tray (or muffin tray) & Evenly spoon in mixture.
STEP 7 - Cook in oven at 170c for around 18 minutes (muffins may need slightly longer)
STEP 8 - Once removed leave to cool & Cut in half to serve to baby. Ready to enjoy!
Fridge for 2-3 days or Freezer for 2-3 months ❄️
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