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Veggie Packed Savoury Muffins

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 🙂

Other Recipes….. 

  1. PIMPED UP DOUGHNUT PUDDING 

2. HIDDEN VEG PASTA SAUCE 

3. SLOW COOKER DE-CONSTRUCTED “JAMBALAYA 

4. SLOW COOKER ROAST POTATOES 

5. CASSEROLE WITH DUMPLINGS

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