Breakfast Veggie Muffins
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Breakfast Veggie Muffins
Prep Time10 Minutes
Servings12
Cook Time30 Minutes
Ingredients
1/2 head broccoli finely chopped
2 spring onions sliced
1 cup frozen petit pois and sweetcorn mix
1 tsp garlic granules
1 sprig thyme leaves
1 cup cottage cheese
6 eggs
1 cup self raising flour
1/2 cup grated cheese
Directions
INGREDIENTS
- 1/2 head broccoli finely chopped
- 2 spring onions sliced
- 1 cup frozen petit pois and sweetcorn mix
- 1 tsp garlic granules
- 1 sprig thyme leaves
- 1 cup cottage cheese
- 6 eggs
- 1 cup self raising flour
- 1/2 cup grated cheese
METHOD
- Preheat oven to 170ºC/340ºF.
- Add the vegetables, garlic granules, thyme leaves and cottage cheese to a large mixing bowl. Whisk the eggs in a separate bowl then pour over and stir well. Slowly stir in the flour then the cheese.
- Add the mixture to muffin cases and bake for 30 minutes until golden brown. If using a mini-muffin tin, bake for 25 mins.
- Cool fully before, storing in the fridge in an airtight container until ready to use.
10 minutes
Prep Time
30 minutes
Cook Time
12
Servings
Recipe
INGREDIENTS
- 1/2 head broccoli finely chopped
- 2 spring onions sliced
- 1 cup frozen petit pois and sweetcorn mix
- 1 tsp garlic granules
- 1 sprig thyme leaves
- 1 cup cottage cheese
- 6 eggs
- 1 cup self raising flour
- 1/2 cup grated cheese
METHOD
- Preheat oven to 170ºC/340ºF.
- Add the vegetables, garlic granules, thyme leaves and cottage cheese to a large mixing bowl. Whisk the eggs in a separate bowl then pour over and stir well. Slowly stir in the flour then the cheese.
- Add the mixture to muffin cases and bake for 30 minutes until golden brown. If using a mini-muffin tin, bake for 25 mins.
- Cool fully before, storing in the fridge in an airtight container until ready to use.