Cheese and Vegetable Muffins Recipe

A fair while ago, the good lady wife found a recipe for Cheese and Vegetable Muffins at the My Daddy Cooks website. Times have changed and that recipe has disappeared, thankfully the internet doesn’t forget useful things so easily, and I found the same Cheese and Vegetable Muffins recipe over on one of the Baby Centre forums. (More about that some other day).

Anyway… I’ve pasted the recipe below so I can personally find it easier next time:

Cheese and vegetable muffins
Makes 9 large muffins or 18 small ones
Preparation time 15 minutes, cooking time 20 minutes

3 or 4 broccoli florets and one leek, steamed and chopped up (you really can use any vegetables – spinach, courgettes and carrots all work very well. You can also add ham or bacon).
6-8 cherry tomatoes, de-seeded and chopped up
100g grated mature cheddar
225g self-raising flour
175ml milk
55ml olive oil
1 free-range egg

Preheat your oven to 200°C (180°C for a fan oven)/ 400°F

Once you have steamed your vegetables (if you are using carrots or courgettes you can simply grate them up, there is no need to pre-cook them), mix them together with the cheese and the flour. Add in the wet ingredients and mix to a lumpy, fairly thick batter.

Lightly oil some muffin tins, spoon the mixture in to fill each one to the top, place the tray in the middle of the oven and leave to cook for 20 minutes. The muffins are ready when they are brown on top and fairly dense to the touch.

Best served warm, 5-10 minutes after coming out of the oven

This has gone down well in our house, particularly when little one was weaning.

Hopefully you’ll also enjoy!