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Vegetable Egg Muffins

Vegetable Egg Muffins

 

Every mum wants to ensure that their little one is getting their five a day, so snacks like these Vegetable Egg Muffins are great for sneaking a portion in. Kids adore muffins, so the familiar form will mean they will be excited to try. These are perfect for popping into the lunch box and giving some added nutritious value during school hours. Muffins are a great method of introducing fruit and vegetables to your little one, and I always try to add these healthy foods to my muffin recipes. Find this recipe and more in the Lunchbox Made Easy recipe book!

The Mummy Cooks Lunch Set contains twenty pots in four different sizes, all the containers you will need for the week!

Makes: 12 muffins
Cooktime: 20-25 minutes

Ingredients:

3 carrots, peeled and grated
1 yellow pepper, chopped
90g peas, frozen
90g tin sweetcorn, drained
8 large eggs
Salt and pepper (omit salt for a baby)
100g Cheddar cheese, grated 

 

Method:

  1. Preheat the oven to 190°c. Grease a muffin tin or use a silicone muffin tray.
  2. In a large bowl, add the grated carrots, peppers, peas and sweetcorn and mix together.
  3. Pour the mixture into the muffin cases, until each case is about 2/3 of the way full.
  4. Prepare your egg mixture by cracking into a jug and lightly whisking. Season with salt and pepper if using.
  5. Pour the egg mixture into the vegetable mix until each muffin case is about 3/4 full.
  6. Top each with some cheese and bake in the oven for about 20 minutes or until the muffins are set.
  7. Allow to cool, and serve with some of our tomato salsa or freeze for future use.

Watch how I made this recipe below! For more videos like this, head to the Mummy Cooks YouTube channel.  

 

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