The kids are back to school next week. It’s essential for me to have some tasty snacks ready for them after a busy day at school. I have been challenged by Iceland to create a simple recipe to show you all the #PowerOfFrozen. So off I headed to Iceland to get all the ingredients and then I got straight into the kitchen to rustle up some of my super tasty simple Cheesy Vegetable Muffins.
Cheesy Vegetable Muffins Recipe
Ingredients for cheesy vegetable (makes 12 muffins)
200g self raising flour
100g grated cheddar cheese plus extra to sprinkle on top (I’m using a mature cheddar)
50ml vegetable oil
1 cup of frozen vegetables
How to make Cheesy Vegetable Muffins
- Pre heat your oven 200°C/gas mark 6.
- In a large bowl combine the flour and grated cheese.
- Mix in the egg.
- Add the milk and oil, give it a good mix.
- Blitz your frozen veg (any will work mine was carrots, peas & sweetcorn)
- Fold the blitzed veg into your mixture. This will give you a lumpy consistency.
- Spoon evenly into muffin cases & sprinkle a little grated cheese on top.
- Cook for 20-22 minutes or until lightly browned and cooked through.
Make sure you leave them to cool down before you tuck in. They make a great little snack for children and adults too it’s a really simple way to get some more vegetables into your children with out them really realising, using cute cake cases also makes it fun for them.
Top tips for Cheesy Vegetable Muffins
- They can be made ahead of time so you have them ready to pop into lunch boxes as they make a good alternative to sandwiches.
- They will last roughly 3 days in an air tight container.
- They can even be frozen for up to three months if you wanted to make a big batch; just take a couple out of the freezer the night before school.
What do you think of our cheesy vegetable muffins, will you be giving them a go?
What are your favourite things to make for the children’s lunch boxes?
This post was written in collaboration with Iceland, all thought opinions and recipe ideas are my own.