BREAKFAST MUFFINS

BREAKFAST MUFFINS

Take the stress out of a busy morning with these tasty breakfast muffins.

PREPARATION TIME
10 minutes
COOKING TIME
25-30 Minutes

INGREDIENTS

for 12 servings
Cooking oil spray
1 medium zucchini
8 eggs, at room temparature
2 tbs milk
1 medium carrot, coarsely grated
3 green onions (shallots), thinly sliced
1/3 cup frozen peas
1 cup reduced fat grated tasty cheese
PREPARATION TIME
10 minutes
COOKING TIME
25-30 Minutes

PREPARATION

1
Preheat oven to 160°C fan-forced. Spray a 12 hole x 1/3-cup capacity cupcake tray with oil to grease. Grate and then firmly squeeze zucchini, then wrap in paper towel and squeeze again to remove excess moisture.
2
Whisk eggs and milk in a large bowl. Stir in zucchini, carrot, green onions and frozen peas. Season and stir through cheese. Evenly spoon mixture into muffin pan. Bake for 25-30 minutes or golden and until set. Set aside in the pan for 5 minutes to cool then turn onto a wire rack. Serve hot or cold.
3
Make a batch on Sunday and freeze in portions of two or three. Thaw overnight in the fridge then simply pop into the microwave and serve with a piece of fresh fruit for a healthy and delicious breakfast anytime, anywhere.