These are a household favourite and make a light fluffy muffin, perfect for hiding vegetables in (especially the green leafy kind) making them a hit for little ones and adults. At approximately 35 cents/muffin they are also a very cost effective healthy snack!
250grams (1 ¾ C) self-rising flour
½ teaspoon salt
1 teaspoon baking soda
1 cup low-fat plain yoghurt
1 cup grated carrot
½ cup to 1 cup of any other vegetables e.g. broccoli, corn, spinach, leek, mushrooms
- Line a 12-hole muffin tin with paper cases and preheat oven to 180C.
- Place flour, salt and baking soda in a large bowl.
- Mix eggs and yoghurt together (in a separate bowl from above) and then add to flour along with vegetables. Do not over-mix.
- Spoon mixture among cases and cook for 15-20mins.