VEGETABLE TOMATO MUFFINS

Ingredients

Mevalia Bread Mix 300 g
bicarbonate of soda 2 tsp
salt 1/4 tsp
cracked black pepper 1/4 tsp
chopped fresh basil 10 g
carrots, washed and grated 100 g
courgettes, chopped into small pieces 100 g
pepper, diced 75 g
of olive oil tbsp
crème fraiche 100 g
chopped tomatoes (carton or canned) 220 g
water 125 ml

Preparation

MAKES 12 MUFFINS

Preparation time: 25 minutes Cooking time: 30–35 minutes

Preparation: Preheat the oven 180°C/160°C Fan/Gas Mark 4.

Grease 12 hole muffin baking tray with oil.

In a large bowl mix together the Mevalia Bread Mix, baking powder, seasoning and basil.

Add grated carrots and chopped courgette and pepper to the mix and stir to combine.

In another bowl, mix together the olive oil, crème fraiche, chopped tomatoes and water, whisk together with a fork. Add to vegetable mix and stir to combine, do not over mix.

Place tablespoons of the mixture into the muffin tin.

Bake in the oven for 30–35 minutes. Leave to cool in the muffin tin.

Nutritional values

Nutrition Information	per muffin
Energy kcal	135
Fat g	2.8
Carbohydrate g	26.5
Protein g	1.3
Phenylalanin mg	39.4
Tyrosin mg	29.2
Leucin mg	66.7

Ingredients

Mevalia Bread Mix 300 g
bicarbonate of soda 2 tsp
salt 1/4 tsp
cracked black pepper 1/4 tsp
chopped fresh basil 10 g
carrots, washed and grated 100 g
courgettes, chopped into small pieces 100 g
pepper, diced 75 g
of olive oil tbsp
crème fraiche 100 g
chopped tomatoes (carton or canned) 220 g
water 125 ml