Spring is arriving, and with longer days and warmer weather it is perfect time to start ”spring clean” our diet. Those veggies packed muffins are easy to prepare ahead and keep warm for children’s lunch during the week or family gathering at the weekend.
- 100g canned or frozen peas, defrosted
- 100g canned or frozen sweetcorn, defrosted
- 2 salad onions chopped
- 1 large free range egg
- 4tbsp semi-skimmed milk
- 70g unsalted butter
- 150g self-raising flour
- 1tsp English mustard powder
- 100g Cheddar cheese, grated
Prepare: 15 minutes
Cook Time: 15-20 minutes
Makes: 10 muffins
Suitable for freezing
Preheat the oven to 200°C, gas mark 6. Line a muffin tin with 10 paper cases.
Place the sweetcorn and peas in a food processor with the salad onions and whizz until finely chopped, then add the egg, milk and melted butter, and blitz again. If you don’t have a food processor, hand mixer would do the same job.
Add the flour and mustard powder to the processor with the cheese, and pulse to form a thick batter. Divide the mixture between the muffin cases and bake for 15-20 minutes until well risen and golden, and a skewer inserted in the centre comes out clean.
p.s.you can serve them with yogurt and cucumber dip.