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LOW PROTEIN RAINBOW VEGETABLE MUFFINS

LOW PROTEIN RAINBOW VEGETABLE MUFFINS

Ingredients
  • Mevalia Bread Mix 225 g
  • baking powder 1 1/2 tsp
  • courgette 1/2 courgette
  • carrot 1 small
  • spring onions 2
  • red pepper 1/2
  • sweetcorn* 35 g
  • frozen peas* 25 g
  • Vio-Life low protein cheese 100 g
  • fresh coconut milk 200 ml
  • tomato ketchup 2 tbsp
  • Mevalia Egg Replacer whisked with 40ml water 10 g
  • veg oil 50 ml
  • salt 1/2
Preparation
10 - 12 muffins

Preheat the oven to 200°C (Gas mark 6/400°F). Lightly brush 10 moulds of a

12 hole muffin tin with a little oil.

 

Measure out Mevalia Bread Mix into a large mixing bowl and add the baking powder.

 

Prepare the vegetables – grate the carrot & courgette finely chop the spring onion, de-seed and finely chop the red pepper. Then add the prepared vegetables and the peas & sweetcorn if using exchanges, into the flour. Grate the Vio-life cheese, add it to the bowl and stir until combined.

 

In a separate bowl, mix together the milk, Mevalia Egg Replacer and oil. Add this wet mixture to the dry ingredients and stir until completely combined, do not over mix. Divide the mixture between the 10 oiled muffin tins.

 Bake for around 20 minutes in the preheated oven until cooked through and golden brown.

 

Recipe Notes

Serve warm, or cool completely on a wire rack ready to pack in an air-tight box for later. These muffins freeze really well and are ideal for lunch boxes.

 

*Remember to include in your exchanges

 

Ingredients
  • Mevalia Bread Mix 225 g
  • baking powder 1 1/2 tsp
  • courgette 1/2 courgette
  • carrot 1 small
  • spring onions 2
  • red pepper 1/2
  • sweetcorn* 35 g
  • frozen peas* 25 g
  • Vio-Life low protein cheese 100 g
  • fresh coconut milk 200 ml
  • tomato ketchup 2 tbsp
  • Mevalia Egg Replacer whisked with 40ml water 10 g
  • veg oil 50 ml
  • salt 1/2
Contact us
Mevalia Customer Service
✉ info@mevalia.com
Hotline
0800 988 2488