Lunch muffins -Full of vegetables

At home, both my boyfriend and my son are really good at getting their vegetables, on the other hand, it gets a little tricky for me sometimes, at least for lunch, when I have a busy schedule, unless I eat an avocado.

I like that these muffins are such a good way to both eat more vegetables, and use leftovers.

You can add all your favorite vegetables to these muffins. You can use corn, peas, califlower, onions or peppers. Use what you got, maybe some letfovers from dinner or lunch.

But we all love these vegetable muffins. they are good as a quick snack, in packed lunches, on the picnic and as an accompaniment to dinner. And so that it is not enough, they are also super easy to make and do not require a lot of kitchen equipment and dishes afterwards.

For 12 muffins

Ingredients:

4 eggs

1 large potato, cut into small cubes

2 tomatoes cut into small cubes

1 large handful of small broccoli bouquets

2 cracked carrots

1 ball mozzeralla

60 g flour

1 teaspoon salt

1 teaspoon baking powder

A little grated cheddar

salt

pepper

Course of action:

Beat the 4 eggs well together and add flour, salt, baking powder and pepper.

Add the small vegetable cubes and grated carrots and finally mix in the cheese.

Divide the dough into 12 muffin tins. If you use a muffin tin, grease each hole, or use muffin tins to prevent the dough from sticking to the tin.

Bake at 170 degrees in a preheated oven for 16-18 minutes.

They can easily be frozen if you want to make a double serving and otherwise store in the fridge for 2 days