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Lilly’s lunchbox muffins

Yields12 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients
 60 g butternut squash
 120 g carrot
 250 g courgette
 125 g cheddar cheese, grated
 60 ml milk
 30 ml yogurt
 30 ml olive oil
 2 eggs
 150 g wholemeal flour
 100 g plain flour
 2 tsp baking powder
Instructions
1

Preheat the oven to 180C. Line a muffin tin with paper cases.

2

Grate the squash, carrot and courgette. Place the grated vegetables into a clean tea towel and squeeze out as much juice as you can.

3

Place the vegetables into a mixing bowl and add the cheese, milk, yogurt, olive oil and egg. Stir gently till combined.

4

Sieve the baking powder and white flour. Add to the vegetable mix along with the wholemeal flour. Gently fold in till just combined.

5

Divide the batter between the cupcake cases. Bake for 20-25 minutes. Leave to cool on a wire rack.

6

These freeze really well in a ziploc bag.

Nutrition Facts

Servings 12