Pesto & Veggie Muffins
Squeezing in some extra veggies during hurried breakfasts, packing lunchboxes and gernally being on-the-move during busy family life can sometimes be a struggle. These vegetable muffins are great for your busy routine, their handheld appeal makes them a hit with babies and young kids too.
You'll need:
250g self raising flour
120ml milk
2 tbsp greek yoghurt
2 eggs
2 tbsp pesto
1tsp garlic granules
60g grated cheese
Handful of mixed veg (frozen works great)
To make:
- Mix all the ingredients in a large bowl and pour into lined muffin tins.
- Pop in the oven at 180 for 30 minutes (untill skewer comes out clean)
**Can be stored in the fridge for up to 3 days in an airtight container or frozen for 3 months
A delicious flavoursome recipe from @littleyummytum. Find lots more recipes here.
