![VEGETABLE TOMATO MUFFINS VEGETABLE TOMATO MUFFINS](/sites/default/files/styles/s_w_m/public/2019-06/vegetable_tomato_fries.png?itok=E2DnU0j1)
VEGETABLE TOMATO MUFFINS
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 |