Rainbow Muffins

 
  • Under 10 minutes to prepare
  • 10-30 minutes to cook
  • Makes 12 muffins
  • Can be frozen
  • How to make

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
 

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

Step 2

Measure and sift the flour into a large mixing bowl

Step 3

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

Step 4

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

Step 5

Bake for around 20 minutes until cooked through and golden brown

Step 6

Cool on a wire rack then pack in an airtight box

Contains

  • Gluten ingredients
  • Wheat
  • Dairy ingredients
  • Eggs

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Recipe notes 

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.

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