1 cup broccoli, finely chopped (or grated zucchini with moisture gently squeezed out)
1 cup carrots, grated (or chopped red belle peppers)
1/2 cup from corn (or frozen peas)
1.5 cups sharp cheddar cheese, shredded
1/3 cup milk
1/3 cup plain greek yoghurt
1/4 cup extra virgin olive oil
2 whole eggs
2 tsp italian seasoning
3/4 tsp sea salt
2 cups gluten free 1-to-1 baking flour, or any gluten free flour with xanthan gum or regular all-purpose flour
2 tsp baking powder
Process
Preheat oven to 350 degrees, and grease or line a 12-cup muffin tin with muffin liners.
In a large mixing bowl, combine all the vegetables, cheese, milk, yogurt, olive oil, eggs, Italian seasoning, and sea salt. Stir to combine.
In a separate bowl, whisk together flour and baking powder. Add to to the wet mixture.
Stir until just combined. Don't overmix.
Divide the batter evenly into the prepared muffin tin.
Bake for 20-25 minutes until the toothpick inserted in the center comes out clean.
Cool for 5 minutes then transfer to a cooling rack. Enjoy warm or at room temperature.
Notes
To store, place in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months. To reheat, microwave for 30 seconds or you can place in the air fryer for 5 minutes at 350 degrees. Feel free to experiment with whatever veggies you have on hand!
https://foodsocial.io/recipe/veggie-packed-savory-cheese-muffins-kid-friendly-baby-friendly/
Ingredients
Process
Notes
To store, place in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months. To reheat, microwave for 30 seconds or you can place in the air fryer for 5 minutes at 350 degrees. Feel free to experiment with whatever veggies you have on hand!