These irresistible savoury vegetable muffins are packed with flavour thanks to Cheddar cheese, sage, garlic, cumin and plenty of vegetables. They're perfect to make at the weekend and then enjoy in packed lunches.
Preheat the oven to 200C (400F), 180C fan, Gas Mark 6. Beat the eggs in a large bowl. Add the milk and olive oil and beat again. Next, stir in the garlic granules, sage, cumin.
Fold in the flour and some salt and pepper – the mixture will become stodgy, but don’t worry!
Stir in the veg and cheese.
Line a 12-hole nonstick muffin tray with muffin cases (or lightly spray each muffin hole with oil). Spoon the batter evenly into the muffin cases, making sure each one is level. Bake for 20–25 minutes, until golden on top.
Cool for a few minutes in the tray, then transfer to a wire rack to cool completely.
Store the muffins in an airtight container in the refrigerator.
Video
Notes
This basic muffin batter works well with almost any vegetables, fresh or frozen, as well as with chopped ham.