Bulk Savoury Muffins that Work Out to 17c EachMake a Huge Batch and FREEZE!!!!!!
Want to make enough Savoury Muffins to last two school kids a whole month for less than 17c per muffin?
Try our Bulk Savoury Muffin Recipe – bulked up with fresh vegetables, it is healthy, freezable and will fill empty tummies and lunch boxes.
This recipe makes 60 muffins.
Great for breakfast on the run, too!
serves
60time needed
prep cookingredients
11difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 31g serve |
Qty per 100g |
|
| Energy | 200kJ | 642kJ |
| Protein | 1.94g | 6.22g |
| Fat,total | 1.45g | 4.66g |
| -saturated | 0.85g | 2.73g |
| Carbohydrate | 3.17g | 10.16g |
| -sugars | 0.46g | 1.47g |
| Dietary Fibre | 0.21g | 0.66g |
| Sodium | 89mg | 285mg |
Ingredients
- 2 Zucchini, Grated (skin on)
- 2 Potatoes peeled and grated
- 2 Brown Onions grated
- 3 Carrots grated
- 1 1/2 cups Ham Or Bacon Pieces
- 1 cup Cheese (cheddar) (grated)
- 3 Egg
- 3 1/2 cups Milk
- 3 cups Self Raising Flour
- 2 cups Wholemeal Self Raising Flour
- 1 tsp Salt
Method
- Preheat your oven to 200 degrees.
- Muffin cases are perfect for this recipe as it does have a tendency to 'stick' (and makes them more portable).
- Sift the flours and salt into a bowl and make a well in the centre. In a separate bowl combine the egg and milk and combine well.
- Make a well in the centre of the flour and pour the liquid in slowly, using a whisk to bring the batter mixture together without over working the mixture.
- Add the grated vegetables and mix with a wooden spoon until just combined. Mixture should be sticky.
- Spoon into the muffin cases so they are 3/4 full and top with a pinch of cheese on each muffin.
- Bake for 20 - 25 minutes or until golden and cooked through.
