Bubble & Squeak Muffins

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.