2 cupsVeggieswe had roast pumpkin, potato and peas
1.5 cupsSelf Raising Flour
4Eggs
1 cupCheese
2 tspWorcestershire Sauce
1/3 cupMilk
Nutrition Information
Qty per 42g serve
Qty per 100g
Energy
33.473333333333kcalcal
80.632679882359kcalcal
Protein
2.2183333333333gg
5.3436614680054gg
Fat (total)
1.3933333333333gg
3.356349351805gg
- saturated
0.46gg
1.1080770587299gg
Carbohydrate
2.8566666666667gg
6.8813191255907gg
- sugars
0.053333333333333gg
0.12847270246144gg
Dietary Fibre
0.0625gg
0.150553948197gg
Sodium
68.326666666667mgmg
164.58959094091mgmg
Nutritional information does not include the following ingredients: Veggies, Cheese, Worcestershire sauce, Milk
Please Note - Nutritional information is provided as a guide only and may not be accurate.
This recipe is great for when you have leftover veggies and need another way to use them up.
Method
Preheat oven to 180oC.
In large mixing bowl add flour, eggs, cheese, worcestershire and milk mix until just combined. Gently stir through leftover vegetables.
Line muffin tin with paper muffin cases. Fill each muffin until just the top they wont rise too much.
Bake for 20 minutes.
Recipe Hints and Tips:
Bubble and Squeak Muffins are suitable for freezing for up to 6 months. Otherwise keep refrigerated in an airtight container for up to 3 days.
You can add 1/2 cup diced bacon and 1 onion diced lightly pan fried and stir through with vegetables for an added flavour wow factor.
Boiled vegetables will also work well with recipe.
About Author
Lydia Williams
Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less
