Tasty mini muffins, perfect for lunchboxes or as an on-the-go snack.
225g self raising flour
75g frozen peas
1 large egg, beaten
60g grated cheese
2 tablespoons olive oil
Pre-heat your oven to 180c
Cook the broccoli and peas until tender. Drain and mash.
Mix the flour and cheese together. Add the broccoli/pea mixture and mix.
Add the beaten egg, milk & oil and mix well.
Divide equally into your mini muffin tin
Cook for 25-30 minutes, or until they are nice and golden on top and a skewer comes out clean.
Allow to cool, and enjoy!
These will keep for up to 3 days in the fridge, in an airtight container. They can be enjoyed cold, or blast them for 20 seconds in the microwave. They can be frozen; defrost and enjoy within 1 month.
I made these in little flower pots to give them some height. I think it makes them look lovely! You can purchase these from the online store now.