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Cheesy Vegetable Muffins

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12 muffins
Created with Sketch.
Created with Sketch.

Cheesy Vegetable Muffins

Created with Sketch.
12 muffins
Created with Sketch.

You will need

2 ½ cups plain flour, sifted
1 tbsp baking powder
¼ cup grated carrot
¼ cup grated zucchini
¼ cup corn kernels
75g very finely chopped spring onions
½ tsp ground nutmeg
½ tsp ground paprika
1 cup cheddar cheese, grated
300ml tub sour cream
100ml of prepared S-26 GOLD® TODDLER milk drink
1 large egg
100g reduced salt butter or margarine, melted



Preheat the oven to 180°C. Line a muffin tin with 12 paper cases. Combine flour and baking powder and then stir through the carrot, zucchini, corn, spring onions, ground nutmeg and paprika.

 

In a jug, whisk together the cheese, sour cream, milk drink, egg and melted butter and pour into the flour and vegetable mixture. Stir together until just combined. Divide mixture into muffin cases and bake in the oven for 25 minutes or until golden. Allow to cool for 5 minutes in tin before transferring to a wire rack to cool completely. Muffins can be served warm or cold.

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