Put all vegetables into a bowl. Sift flour, baking powder & salt into the bowl. Stir in to combine.

Quickly stir in egg, butter & milk just to moisten.

Spoon mixture into a greased muffin tin.

Bake at 200 C for fifteen minutes or until golden brown.

Makes 12.

Dietitian’s comments: We are pleased to see children are being introduced to lots of new vegetables, by packing them into muffins.

Home made muffins will always be a healthier option as they contain less fat and are not commercially produced,

As usual limit your portions to 2 muffins per serving.