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Prepare medium Carrot, grated.
Prepare Frozen Peas.
You need to prepare Frozen Corn.
Prepare Cheddar Cheese.
Prepare medium zucchini grated.
Prepare Spinach puree(boiled and blended in a mixture).
Prepare milk.
Use thick plain Yoghurt.
Prepare Olive Oil.
You need Plain Wholemeal Flour.
Provide Baking powder.
You need Grated Paneer to garnish while serving.

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Preheat oven to 180 degree C..
Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables and Squeeze all the juice out..
Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the spinach purée, cheese, milk, yogurt, olive oil and stir until combined..
Mix the flour and baking powder together and then slowly add to the wet ingredients..
Fold in gently, until just combined. Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections. Bake for 20-25 min..
Please don’t be tempted to over stir the mixture. It should be lumpy, thick and could look messy. And it should only take around 10 strokes with your wooden spoon..
Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to taste your muffins a couple minutes before the end of the bake time. Your skewer will come out clean if they are ready..
Ready to serve veggie muffins..
Decorate with grated Paneer while serving..
I packed it with homemade Paneer tikka and boiled masala corn for my daughter’s lunch time...

Everything about this tender muffin from. This kitchen tested muffin batter creates extra large bakery style muffins with big muffin tops and I love light, fluffy, cupcake-style muffins and you can find my base recipe for cakey muffins in this. Try a another way to bake a Muffins cream cheese. Rand Luxe Café in Dallas, Texas is an American style restaurant that specializes in serving a wide range of American. The most easy, soft and fluffy Blueberry Muffins flavored with fresh lemons just picked from my lemon tree!

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