Lunch Box Muffins
Muffins were originally called ‘muffin cakes’ and were made without a muffin tin, resulting in a flatter shape.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Lunch Box Muffins
Ingredients
Instructions
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Preheat the oven to 375°F (190°C). Grease a muffin tin or line with muffin liners.
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In a large bowl, whisk together the flour, baking powder, salt, and sugar.
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In a separate bowl, beat the egg, milk, and vegetable oil together. Pour the wet ingredients into the dry ingredients and stir until just combined.
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Fold in the grated carrots, zucchini, cheddar cheese, and green onions.
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Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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Once cooled, pack the muffins in a lunch box or store in an airtight container.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 23g8%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
