Ingredients
Muffins
- 80 grams carrot, diced
- 80 grams sweet potato, diced
- 80 grams pumpkin, diced
- 60 grams corn kernels
- 160 grams zucchini, diced
- 50 grams Mushroom
- 150 grams cheese. I prefer cheddar
- 4 eggs
- 80 grams GF Self Raising Flour
- 15 grams olive oil
- pinch salt & pepper
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Pre-heat oven to 180 degrees and grease muffin tins or silicone muffin tray. I use silicone muffin trays and coconut oil soray
Cut cheese into 2 inch blocks. Place in Tmx bowl, grate 5sec sp9. Set aside
Place veggies (except corn) into tmx bowl 5sec sp5. Scrape sides.
Add corn, eggs, oil, salt & pepper and flour 20sec
"Counter-clockwise operation" sp2. Scrape sides and repeat for 10sec Fill muffin trays 3/4 of the way up to allow for the muffins to rise. Bake for 20 minutes.
You can use a slice tray, just bake for 25-30 minutes until top is golden
Tip
You can use pre-grated cheese
The muffins freeze well in an airtight container. To thaw, leave in fridge overnight or microwave straight out of the freezer
These don't last long in my house they are eaten quickly, but will last in the fridge for 3 days (best) in an airtight container
Thermomix Model
-
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