GF Hidden Veggie Egg Muffins

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GF Hidden Veggie Egg Muffins

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Ingredients

18 portion(s)

Muffins

80 grams carrot, diced
80 grams sweet potato, diced
80 grams pumpkin, diced
60 grams corn kernels
160 grams zucchini, diced
50 grams Mushroom
150 grams cheese. I prefer cheddar
4 eggs
80 grams GF Self Raising Flour
15 grams olive oil
pinch salt & pepper

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6

30min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
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Recipe's preparation

Pre-heat oven to 180 degrees and grease muffin tins or silicone muffin tray. I use silicone muffin trays and coconut oil soray

Cut cheese into 2 inch blocks. Place in Tmx bowl, grate 5sec sp9. Set aside

Place veggies (except corn) into tmx bowl 5sec sp5. Scrape sides.

Add corn, eggs, oil, salt & pepper and flour 20sec "Counter-clockwise operation" sp2. Scrape sides and repeat for 10sec

Fill muffin trays 3/4 of the way up to allow for the muffins to rise. Bake for 20 minutes.

You can use a slice tray, just bake for 25-30 minutes until top is golden

Accessories you need

Spatula TM5/TM6
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Tip

You can use pre-grated cheese

The muffins freeze well in an airtight container. To thaw, leave in fridge overnight or microwave straight out of the freezer

These don't last long in my house they are eaten quickly, but will last in the fridge for 3 days (best) in an airtight container

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.