Rainbow Muffins
Contains:
-
Gluten
-
Wheat
-
Milk
Suitable for:
-
Vegetarian
Ingredients
225g self-raising flour
1 small carrot
2 spring onions
1/2 red pepper
2 tbsp sweetcorn
100g mature cheddar
175ml milk (or dairy free alternative)
1 large egg
50ml olive oil
Contains:
-
Gluten
-
Wheat
-
Milk
Method
Step 1
Preheat the oven to 200°C / 180°C fan / gas mark 6. Lightly brush the moulds of a 12 hole muffin tin with oil. Measure and sift the flour into a large mixing bowl.
Serve warm or cold, these muffins can be gently re-heated in a warm oven. Delicious on their own as a snack, or with some salad and dip for a light lunch.
step 1/4
Method
Step 2
Prepare the vegetables – grate the carrot, finely chop the spring onion, deseed and finely chop the red pepper. Add all of the vegetables to the flour. Grate the cheddar cheese, add it to the bowl and mix well to combine.
Serve warm or cold, these muffins can be gently re-heated in a warm oven. Delicious on their own as a snack, or with some salad and dip for a light lunch.
step 2/4
Method
Step 3
In a separate bowl, mix together the milk, egg and olive oil. Add the wet mixture to the dry ingredients and mix well. Divide the mixture between the 12 oiled muffin tin moulds.
Serve warm or cold, these muffins can be gently re-heated in a warm oven. Delicious on their own as a snack, or with some salad and dip for a light lunch.
step 3/4
Method
Step 4
Bake for around 20 minutes until cooked through and golden brown. Cool on a wire rack then pack in an airtight box.
Serve warm or cold, these muffins can be gently re-heated in a warm oven. Delicious on their own as a snack, or with some salad and dip for a light lunch.
step 4/4