Vegetable and Breadcrumb Muffins
These can be made with any leftover vegetables. A mix of steamed or roasted root vegetables is a go-to, but some chopped spinach, broccoli or roasted courgettes all work well. The cheese and egg bind the vegetables with the breadcrumbs to make tasty littl
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
18
MINUTES
Ingredients
110g mashed vegetables
2 eggs, lightly beaten
4 tbsp breadcrumbs
50g cheddar cheese, grated
Method
Preheat your oven to 180°C grease and flour the tin a 12-hole mini muffin tin or pop in mini bun cases.
Stir all of the ingredients together until well combined. Spoon it into your prepared tin.
Bake for about 18 minutes until golden and baked through.
Run a knife around each muffin if you are not using the paper cases, and when cool enough to handle pop them out of the tin with a butter knife and place them on a wire rack to cool completely.
