Delicious veggie muffins


Also known as ‘veggie pop-overs’, this is a wonderful way of getting more veg into the diet.
Article Source: Food 24
Preparation time: 15 min
Cooking time: 30 min


  • 2 cup self-raising flour
  • 2 Tbs Ina Paarman’s seasoned salt
  • Freshly ground black pepper and a pinch of cayenne pepper (optional)
  • 1 small onion, finely chopped and sautéed in a little oil until soft
  • 2 large carrots – peeled and coarsely grated
  • 250 ml grated butternut
  • 6 baby marrows – washed and grated
  • 1 small red pepper – finely chopped
  • 1 cup grated mature cheddar
  • 60 ml vegetable oil
  • 125 ml milk
  • 3 large eggs
  • Servings: 18


  1. Preheat the oven to 200°C.
  2. Sift flour, salt and pepper into a LARGE mixing bowl.
  3. Add the grated cheese and mix until coated in the flour.
  4. Beat the oil, milk and eggs together.
  5. Make a well in the centre of the flour mixture and add the liquid together with the prepared vegetables. Mix until just combined – do not over mix.
  6. Spoon into a greased muffin tray/s and bake for +- 30 minutes or until a skewer comes out clean.
  7. NOTE: These muffins do not rise a lot because of the high veggie content.
  8. Remove from muffins tray/s and cool on a wire rack.

TIP: This mixture can be baked in a large loaf tin or a 20 cm spring form tin for +- 45 – 50 minutes.

via Delicious veggie muffins > MWEB > Recipes.


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