Bubble & Squeak Muffins
This recipe is great for when you have leftover veggies and need another way to use them up.
serves
12time needed
cookingredients
6difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Veggies
- Milk
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 42g serve |
Qty per 100g |
|
| Energy | 866kJ | 2087kJ |
| Protein | 7.5g | 18g |
| Fat,total | 8.4g | 20.3g |
| -saturated | 4.93g | 11.87g |
| Carbohydrate | 3.5g | 8.43g |
| -sugars | 0.36g | 0.86g |
| Dietary Fibre | 0.06g | 0.15g |
| Sodium | 219mg | 527mg |
Ingredients
- 2 cups Veggies we had roast pumpkin, potato and peas
- 1 1/2 cups Self Raising Flour
- 4 Eggs
- 1 cup Cheese
- 2 tsp Worcestershire Sauce
- 1/3 cup Milk
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Method
- Preheat oven to 180oC.
- In large mixing bowl add flour, eggs, cheese, worcestershire and milk mix until just combined. Gently stir through leftover vegetables.
- Line muffin tin with paper muffin cases. Fill each muffin until just the top they wont rise too much.
- Bake for 20 minutes.
