Low Protein Rainbow Vegetable Muffins
- RECIPE MAKES: 10 - 12 muffins
- PREP TIME: 15 minutes
- COOK TIME: 25 minutes
Preheat the oven to 200°C (Gas mark 6/400°F). Lightly brush 10 moulds of a 12 hole muffin tin with a little oil.
Measure out Mevalia Bread Mix into a large mixing bowl and add the baking powder.
Prepare the vegetables – grate the carrot & courgette finely chop the spring onion, de-seed and finely chop the red pepper. Then add the prepared vegetables and the peas & sweetcorn if using exchanges, into the flour. Grate the Vio-life cheese, add it to the bowl and stir until combined.
In a separate bowl, mix together the milk, Mevalia Lattis/ProZero Mevalia Bread Mix Mixture and oil. Add this wet mixture to the dry ingredients and stir until completely combined, do not over mix. Divide the mixture between the 10 oiled muffin tins.
Bake for around 20-25 minutes in the preheated oven until cooked through and golden brown.
Recipe Notes
Serve warm, or cool completely on a wire rack ready to pack in an air-tight box for later. These muffins freeze really well and are ideal for lunch boxes.
*Remember to include in your exchanges
- 225 g Mevalia Bread Mix
- 1 1/2 tsp baking powder
- 1/2 courgette
- 1 small carrot
- 2 spring onions
- 1/2 red pepper
- 35g sweetcorn*
- 25g frozen peas*
- 100g Vio-Life cheese, grated
- 200 ml fresh coconut milk
- 2 tbsp tomato ketchup
- 10g Mevalia Bread Mix, whisked with: 40ml water
- 50ml veg oil
- 1/2 salt
