Vegetable Muffins
Makes 12 large muffins
250 g stir-fry vegetables (broccoli, carrots, baby sweetcorn)
1-2 tbsp oil
1 tsp thyme
salt and pepper
350 g flour
0,5 tsp salt
1 tbsp baking powder
100 g margarine
300 ml milk
Fry the vegetables in the oil. Season with thyme, salt and pepper.
Leave the vegetables to cool and then roughly chop them
(on a baking paper to cut down on waste and washing up).
Mix the flour, salt and baking powder. Mix in the margarine. Add the vegetables and milk.
Pour the mixture into large muffin cases and bake at 225°C for about 18-20 minutes.
