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Vegetable Tomato Muffins
- RECIPE MAKES: 12 muffins
- PREP TIME: 25 minutes
- COOK TIME: 30–35 minutes
Method
step 1
Preheat the oven 180°C/160°C Fan/Gas Mark 4 and grease 12 hole muffin baking tray with oil.
step 2
In a large bowl mix together the Mevalia Bread Mix, bicarbonate of soda, seasoning and basil. Add grated carrots and chopped courgette and pepper to the mix and stir to combine.
step 3
In another bowl, mix together the olive oil, crème fraiche, chopped tomatoes and water, whisk together with a fork.
step 4
Add to vegetable mix and stir to combine, do not over mix.
step 5
Place tablespoons of the mixture into the muffin tin. Bake in the oven for 30–35 minutes and leave to cool in the muffin tin.
Ingredients
- 300 g Mevalia Bread Mix
- 2 tsp Bicarbonate of soda
- 1/4 tsp Salt
- 1/4 tsp Cracked black pepper
- 10 g Chopped fresh basil
- 100 g Carrots, washed and grated
- 100 g Courgettes, chopped into small pieces
- 75 g Pepper, diced
- tbsp of Olive oil
- 100 g Crème fraiche
- 220 g Chopped tomatoes (carton or canned)
- 125 ml Water
Table
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