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Veggie Packed Savoury Muffins ( I winged this recipe so you can tweak the quantity amounts and add more or less according to your taste – it’s a BONUS that my kids loved them too )
Ingredients:
1 zucchini – Grated
1 carrot – Grated
50-100grams of Semi dried tomatoes – Chopped
50-100 grams of Roasted capsicum – Chopped
1 piece of Danish feta – Chopped
2 cups of Self raising flour
2 eggs
1-1.5 cups of milk
I also added a little bit of chives plus salt and pepper
Method:
– Pre-heat slow cooker on high –
Mix all together and place into muffins cases ( Spray them with cooking spray and place straight into the slow cooker )
Cook on high for 1 – 1.5 hours with a tea towel under the lid.
You really can change this to your liking but these were yummy and the kids had them for dinner.
You will have left over mix so I popped those in the oven quickly..
Will freeze the leftovers ❤️
NOTES:
Question… Can you cook these in the oven aswell?
Answer….. You can but these are nice and moist in the slow cooker. Nice and tasty would be perfect with some soup or a stew
Question….. Does the paper stick or burn to the bottom?
Answer…… Doesn’t stick or burn 🙂
3. SLOW COOKER DE-CONSTRUCTED “JAMBALAYA
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