rachelmillard
Ingredients
12 portion(s)
Savoury veggie filled muffins
- 125 grams cheese cheddar, cubed 2cm
- 1 zucchini, roughly chopped
- 1/2 carrot, roughly chopped
- 180 grams pumpkin flesh, roughly chopped
- 2 tbsp olives, sliced black
- 2 tbsp sun-dried tomatoes, chopped
- 125 grams Milk
- 65 grams yoghurt, thick natural
- 60 grams olive oil
- 1 --- large egg
- 130 grams flour, wholemeal, self-raising
- 120 grams Flour, Plain
- 2 tsp baking powder
-
6
35min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
-
Recipe's preparation
- Preheat oven.
Grate cheese - put cheese in mixing bowl, speed 8 for 5 seconds. Set aside. Do not clean mixing bowl. - Put the zucchini, carrot, pumpkin in the mixing bowl and process on speed 5 for 5 sec. Scrape down bowl and repeat if necessary. If you don't want the veggies quite as fine, adjust speed or time. Squeeze out the excess moisture in the veggies by popping them in a nut milk bag or pressing them down in a fine sieve.
Set aside the veggies in the bowl with the grated cheese. Do not clean mixing bowl. - Put the milk, yoghurt, olive oil and egg in mixing bowl and mix on speed 5 for 10 sec.
- Add in your chopped sundried tomatoes and olives. You can add as many or as little as you like to taste. Then on top put the remaining dry ingredients, flours, and baking powder. Mix on speed 3 or 4 reverse for 8-10 seconds or until just combined. Try not to overwork the mix.
- Divide the mix evenly among 12 muffin cases.
Optional - sprinkle with pepitas to make them look extra special.
Cook in the oven for 20-25 mins, or until a skewer comes out clean.
Muffins
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
You could use a variety of vegetables - whatever you have on hand. Capsicum, peas and corn would all work well.
You could also use feta cheese or parmesan or a combination of all three!
These freeze well and are perfect for school lunch boxes.
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.
Other users also liked...
-
Spinach & Ricotta Delicious Rolls
-
Polenta Pizza Crust
-
Three cheese scroll - Hulk Bread
-
White bread
-
Easy Protein Bars
-
Paprika Thyme Pastry
-
Salami and egg cups
-
Cheesy Chicken Sausage Rolls
-
Pop's Gingernut Biscuits
-
Sausage Rolls
-
Lunchbox scrolls
-
Variation Variation Subway Footlong Italian Herbs and Cheese Eat Fresh Bread Roll
Comments
Add a commentThese were lovely for a nutritious breakfast,...
These were lovely for a nutritious breakfast, thank you. Simply made a few changes - grated the veggies first and didn't strain off the excess moisture, just didn't add so much yoghurt or oil (just 1 heaped Tablespoon of each). Instead of grated cheese I added some feta and parmesan.
Lovely tasty muffins. I made 16 small ones so only...
Lovely tasty muffins. I made 16 small ones so only needed to cook for just less than 20 minutes at 160 degrees fan-forced. Really good way to use up fridge items. Thank you for the recipe.