Ingredients
- 2 eggs
- 110 grams Milk
- 1 pinch salt
- 250 grams self-raising wholemeal flour
- 1 teaspoon baking powder
- 1 zucchini, cut in to large chunks
- 1 carrot, cut in to large chunks
- 1 Cob of Corn, kernels cut off, or use tinned
- 60 grams sun-dried tomatoes
- 150 grams Cheddar cheese, cut in to large chunks
- 125 grams Butter, cut in to large chunks
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat the oven to 200 degrees C.
Spray a 12-hole muffin tin with oil or line with baking paper.
Put cheese in Thermomix and chop on Speed 5 for 5 seconds. Put aside.
Put in rest of vegetables other than corn, and chop on Speed 5 for 5 seconds (depending on what consistency you prefer). Put aside in different bowl from cheese. Scrape out bowl thoroughly.
Measure butter in bowl and melt 100 degree, 2 minutes on Speed 1.
Measure in milk, eggs, flour, baking powder and salt, mix for 30 seconds on Speed 5.
Add remaining ingredients, keeping some cheese aside to sprinkle on top. Put in reverse and mix on Speed 3 for 30 seconds or until all mixed.
Divide evenly into muffin holes, top with remaining cheese and cook for 20 minutes or until skewer comes out clean. Leave in tin for 5 minutes then tip onto wire rack to cool.
Savoury Vegetable Muffins
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made these yesterday and they were perfect!! After reading the comments I altered the recipe to somehow avoid them being gluggy by just adding less vegetables and cheese. I used soy milk in place of cow's milk, gluten free flour, no corn, less sun dried tomatoes and less cheese in the mixture but I did sprinkle parmesan on top.
They were so delicious, light and fluffy. Thanks for the recipe!
Thank you ... really like this recipe , I roasted some kent pumpkin , sweet potato , and added spinach . Delicious
Delicious, made it gluten free too.
Yum! These were a hit at playgroup today! Might make some mummy sized muffins to keep in the freezer for lunches on busy days too! Thank you!
I used GF Flour and left out the cheese just sprinkling some Parmesan on top and they were nice, but not perfect and they were a smidgen heavy and gooey inside as others have commented
Yes me too! I cooked them for an extra 10mins then an extra 20! Same problem :-/. I'm thinking the cheese (I used colby) kept it stick on the inside. We ate them and decided they must be cooked. I also had a big zucchini. Perhaps parmesan cheese might help with a drier consistency. Great taste though.
I don't know what I did wrong but mine turned out perfectly cooked on the outside, clean skewer, but ended up being mushy on the inside like they werent cooked properly
Anyone else have this problem?
Great recipe thank you! I didn't have any corn so used approx. 3/4 cup of silverbeet instead. I also added a garlic clove, and a french shallot. Instead of flour I used 125g of green banana flour (to make it gluten free) and due to this I added another teaspoon of baking powder (2 in total). And like Mrs_Clapp I also used grated Parmesan on top. Sooooo delicious! My 5 and 3 year olds gobbled them up and asked if they could have them again for lunch tomorrow! It's a winner!
I found these collapsed when taken out of oven, not sure which step I did wrong. Still tasted great though.
These were really yummy i used gluten free self raising flour to make them GF and it worked out really well!
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