Garden Vegetable Muffins Food

ROASTED VEGETABLE MUFFINS

Steps:

• Preheat the oven to 180°C fan bake.
• In a large bowl mix the flour and cheese then add the vegetables and mix gently.
• In a separate bowl beat the rest of the ingredients except the pumpkin seeds.
• Add to the dry ingredients and mix carefully to just combine.
• Butter a muffin tin (for 6 large muffins or 12 medium) and fill with the mixture.
• Sprinkle the tops with seeds and bake for 20 minutes for 6 large, or 15 minutes for 12 medium muffins, until golden.
• Cool in the tin.
• Serve with butter or pesto.

GARDEN MUFFINS

Steps:

• Preheat oven to 375*. In a large bowl, sift together the flour, sugar, baking soda, nutmeg, cinnamon, and salt.
• Stir in carrots, zucchini, pecans, coconut, and apples. In a smaller bowl, whisk together the remaining ingredients and add to the flour and vegetable mixture. Stir until blended.
• Spoon batter into greased or paper-lined muffin tins, filling each cup 2/3 full. Bake 22-28 minutes, or until muffins spring back when touched. Cool for 5 minutes before removing from pan.

GARDEN VEGETABLE MUFFINS

Steps:

• Preheat oven to 400°F Grease or paper line 12 (2-1/2-inch) muffin cups.
• Combine flour, sugar, baking powder, and salt in large bowl; cut in cream cheese until coarse crumbs from.
• Combine milk, carrots, green onions, oil, and egg in small bowl until blended; stir into flour mixture just until moistened. Spoon evenly into muffin pans.
• Bake 25 to 30 minutes until golden brown and toothpick inserted in center comes out clean.
• Immediately remove from pan and cool on wire rack for 10 minutes. Serve warm.