The veggie muffin

Recipe from: 17 December 2013
recipes vegetarian baking holiday muffins

Ingredients 12
Servings 2
Minutes 00:15


Serving Change
  • 2
    self-raising flour
  • 2
    Ina Paarman’s seasoned salt
  • Freshly ground black pepper and a pinch of cayenne pepper (optional)
  • 1
    small onion, finely chopped and sautéed in a little oil until soft
  • 2
    large carrots - peeled and coarsely grated
  • 250
    grated butternut
  • 6
    baby marrows - washed and grated
  • 1
    small red pepper - finely chopped
  • 1
    grated mature cheddar
  • 60
    vegetable oil
  • 125
  • 3
    large eggs


Preheat the oven to 200°C.

Sift flour, salt and pepper into a LARGE mixing bowl.

Add the grated cheese and mix until coated in the flour.

Beat the oil, milk and eggs together.

Make a well in the centre of the flour mixture and add the liquid together with the prepared vegetables. Mix until just combined – do not over mix.

Spoon into a greased muffin tray/s and bake for +- 30 minutes or until a skewer comes out clean.

NOTE: These muffins do not rise a lot because of the high veggie content.

Remove from muffins tray/s and cool on a wire rack.

TIP: This mixture can be baked in a large loaf tin or a 20 cm spring form tin for +- 45 – 50 minutes.

Recipe by Carey Boucher Erasmus (@bitsofcarey) and published in Crush online magazine.


Read more on: muffins  |  holiday  |  recipes  |  baking


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