Sometimes being quick and smart means doing a little work beforehand, this is especially true with feeding ourselves. These muffins are a great solution to “running late” mornings, bake up a batch on the weekend, once they are cool, freeze them and when you need a quick breakfast just grab it. If it’s summer, 25 minutes later you can eat breakfast.
Muffins don’t have to be unhealthy, and can be a great way to get the kids some extra veggies, plus the veggies help add loads of flavour and to keep the muffins nice and moist. It is important to allow the muffins to cool completely once baked, and then to be quick about getting them into the freezer.
These freezer friendly Cheese & Veg Muffins are a great choice and you can play around with the mix of cheeses and vegetables to your taste. Depending on the size of your muffin tray these should make around 16 muffins.
250gms self-raising flour
½ tsp chicken stock powder (We love the Ina Paarman Vegan Chicken Stock powder)
¼ tsp paprika
100gms coarsely grated cheddar
100gms crumbled feta
½ red onion, finely diced
2 spring onions finely chopped / small bunch of chives
2 tbsp fresh chopped herbs (you can substitute for a pinch of dried herbs – be cautious it can be overpowering)
2 large handfuls of baby spinach
1 cup grated zucchini
2 large eggs
1tbsp oil or melted butter