Cheesy winter vegetable muffins

So easy to make and perfect for feeding kids on the go. You can use any vegetable as long as you can grate it so it's perfect for using up the manky carrots and parsnips in the veg cupboard (it's not just me that has those right?)

These freeze brilliantly and if you grab one on your way out in the morning it'll be defrosted by lunch! 


Makes 10

 225g flour 

3 tsp baking powder

100g mature cheddar

100g finely grated veg (carrot, parsnip, squash etc)

175ml milk

55ml olive or vegetable oil

1 egg

10 cherry tomatoes

salt and pepper

Preheat oven to 200 degrees.


Put the flour, baking powder, cheese, veg and a pinch of salt and pepper in a large bowl and mix thoroughly.

In a separate bowl mix the milk, oil and egg together and then add to the other ingredients until thoroughly mixed.  


Half fill the muffin mould and add a cherry tomato to each, then spoon the rest of the mixture on top. 

Bake for 20 minutes at 200 degrees. 

If you don't have a silicone muffin tray then get yourself on Amazon and order one asap - they cost a few £ and make this recipe so straight forward. 



This recipe was inspired by this fab one: