Veggie Eggy Muffins

Name: Veggie Eggy Muffins
Ingredients: 1 Large carrot; 1 tbsp vegetable oil; 100 g broccoli; 50 g frozen peas; 2 tbsp plain flour; pinches of salt; pinches of black pepper; 6 eggs; 120 ml Arla® Big Milk 2L

These yummy creations are easy-peasy to make and are a great way to get your little ones some sneaky goodness in their diet! Perfect for the lunchbox or an after-school snack.

Ingredients

Large carrot	1
Vegetable oil	1 tbsp
Broccoli	100 g
Frozen peas	50 g
Plain flour	2 tbsp
Of salt	pinches
Of black pepper	pinches
Eggs	6
Arla® Big Milk 2L	120 ml

Instructions

Step 1

Start by pre-heating your oven to 180°C (Fan). Take your muffin tray put muffin cases in each space, then give each a light greasing with the oil so the muffins don’t stick*.

Step 2

Grate the carrot into a bowl and use your hands to squeeze out any extra liquid. A fun job for the little ones!

Step 3

Once you’ve squeezed out the grated carrot, place it on some kitchen roll and leave the liquid in the bowl.

Step 4

Cut the florets off the broccoli and then cut those up into small bitesize pieces. Add the broccoli pieces to a bowl along with the grated carrot and the frozen peas.

Step 5

Add the flour to the veggies along with a good pinch of salt and pepper and give everything a mix up. divide the veggies equally between the muffin cases.

Step 6

In another clean bowl, lightly whisk the eggs along with the Big Milk so they’re combined.

Step 7

Carefully pour the wet mixture over the veggies in the muffin cases, filling each case as equally as possible.

Step 8

Pop them in the oven and bake for 20-25 minutes until they’re golden brown. You can also check by poking them with a skewer – if it comes out clean, they’re cooked!

Step 9

When they’re ready, take them out of the oven and put them on a cooling rack for 10 minutes before tucking in. It’s worth it to avoid a burned tongue!

Enjoy!