Veg-packed muffins

  • Serves: 12
  • Prep: 10 mins
  • Cook: 30 mins

Get veg into little ones by cutting it up small and adding to muffins. You can use whatever veg you have at home - frozen peas, sweetcorn, or butternut squash all taste great. Make a batch or two and keep in the freezer for up to a month.


  • 1 medium carrot (about 100g)
  • 1 courgette (about 150g)
  • 1 medium pepper
  • ½ tbsp sunflower or olive oil
  • 6 large British Lion eggs
  • Basil springs, finely chopped (optional)
  • 75g cheddar, coarsely grated


  1. Heat oven to Mark 5/190°C/170°C fan. Oil a muffin tin and finely chop vegetables no bigger than ½ cm. Add to a frying pan with the oil and cook over a medium heat for 6-8 mins until soft. 
  2. Beat 6 large British Lion eggs in a bowl. Add cooked vegetables, most of the cheese and the basil, if using. Mix well, spoon into the muffin tin and top with remaining cheese.
  3. Bake for 15-20 mins until cooked through, they should have a light spring when pressed in the centre. Cool for 15 mins before removing from the tin and enjoy. 

Cooks tips

Save time by chopping the veg in a food processor, pulsing the machine to avoid them being pureed. 

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