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.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Sugar
- 1 large Egg
- 1 cup Milk
- 1/4 cup Vegetable oil
- 1/2 cup Carrots, grated
- 1/2 cup Zucchini, grated
- 1/2 cup Cheddar cheese, grated
- 1/4 cup Green onions, chopped
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line with muffin liners.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- 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.
- Fold in the grated carrots, zucchini, cheddar cheese, and green onions.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- 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.