Egg Free Vegetable Muffins

We went to get Dumpling tested for allergies and as suspected, he is allergic to Egg and Peanuts. I must admit, I am very sad about the allergies but hopeful that he will outgrow (at least the egg) allergies. In the meantime, we need to steer clear of egg and peanuts.

I wanted to find an egg free muffin recipe that is packed full of vegetables. Unfortunately many muffin recipes have egg in it. I ended up modifying an egg based recipe to make it egg-free and less salty.

Mess Level: It isn't too messy but it can crumble

Perfect for: Meals at cafes/restaurants or on the go snack.

Ingredients:

- 1 medium Zucchini

- 1 medium Carrot

- 40g Frozen Peas

- Handful of Basil, chopped finely

- 30g Cheddar Cheese, grated

- 125g Mozzerella, cut into pieces

- 2 tbsp Chia Seeds

- 120ml Milk

- 60g Plain Greek Yoghurt

- Splash of Olive

- 200g Plain Flour (can use wholemeal)

- 3 tsp Baking Powder

Method

1. Stir in Chia Seeds in 1/4 cup (125mls) of milk and set aside.

2. Grate Zucchini and Carrot. Squeeze out the juices of Zucchini and Carrot by placing in a clean kitchen towel and squeezing.

3. Put Zucchini, Carrots, Peas and Basil in large mixing bowl. Add Cheddar, Mozzerella, Chia Seed Milk mixture, Yogurt, Olive Oil and remaining milk. Stir until combined.

4. Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined. Add more milk if the mixture is too dry.

5. Grease muffin tray and spoon the mixture equally in tray.

6. Bake in preheated oven at 180 degrees for 25-30 minutes.

Storage:

Can be stored in freezer for 3 months. To defrost, just leave at room temperature for a few hours. I normally take it out in the morning from the freezer for lunch time.

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