Vegetable Savoury Muffins with Zucchini, Carrot, Peas and Corn

Ingredients

• zucchini 1 medium piece
• carrot 1 medium piece
• frozen peas 30 grams
• canned corn 30 grams
• yellow cheese 125 grams
• milk 125 milliliters
• plain Greek yogurt 60 grams
• extra virgin olive oil 60 milliliters
• egg 2 pieces
• parsley 3 tablespoons
• wheat flour 250 grams
• baking powder 2 teaspoons
• salt 0.5 teaspoons
• butter 1 tablespoon

Tools

• oven
• mixing bowl
• wooden spoon

Instructions

1. Preheat the oven to 180°C (350°F), or 160°C (325°F) if using a fan oven.
2. Place the zucchini and carrot in a clean dish towel and squeeze out as much liquid as possible.
3. Place the zucchini, carrot, peas, and corn in a large mixing bowl. Add the cheese, milk, yogurt, olive oil, egg, and parsley, then stir until combined.
4. Mix the flour and baking powder, then gradually add them to the wet ingredients. Fold gently until just combined; the batter should stay thick and lumpy.
5. Stir in the salt.
6. Grease a 12-hole muffin tray with butter or oil. Spoon the batter evenly into the muffin holes.
7. Bake until the muffins are cooked through and a skewer inserted near the end comes out clean.

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