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Veggie packed zucchini muffins


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Ingredients

48 portion(s)

Veggie packed zucchini muffins

  • 150 g cheese grated, cheddar / tasty
  • 2 Zucchinis
  • 1 carrot
  • 100 g bacon or ham, roughly diced
  • 100 g frozen corn kernels
  • 200 g Milk, full cream
  • 250 g Self Raising Flour
  • 2 eggs
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Recipe's preparation

  1. 1.  Grate cheese on speed 6, 7 seconds

    2.  Peel zucchini and carrot and roughly chop,  add to bowl and chop speed 5, 6 seconds. 

    3.  Scrape down sides of bowl with spatula.

    4.  Roughly dice bacon or ham (I use nitrate free from organic butcher).  Add to bowl.  

    5.  Add corn kernels.  Dice speed 4, 6 seconds. 

    6.  Add milk, eggs and flour.   Mix speed 4, 12 seconds.

    7.  Spray mini muffin tins with cooking spray and spoon mixture into tins, taking care not to overfill as they will rise.

    8.  Bake approximately 15 to 20 minutes until golden.  Let it set for a few minutes and remove from muffin tray and repeat for rest of mixture. 

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Accessories you need

  • Spatula TM5/TM6
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Tip

Yields at least 48 mini muffins.  Can be frozen and reheated.  Great for school lunchboxes or infant finger food.


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.

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