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Baked bean mini muffins

0.25 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 24

0.25 serves of vegetables per muffin

Diet and Allergies:



Olive oil spray
1 tsp olive oil
3 spring onions, finely sliced
¼ small red capsicum, finely diced
1½ cups self-raising flour
½ cup reduced-fat milk
1 egg, beaten
1 tbsp margarine, melted
1 zucchini, grated & liquid squeezed out
1 220g tin reduced-salt baked beans
⅓ cup reduced-fat tasty cheese, grated


Preheat oven to 180°C. Spray a mini muffin tin with oil or line with paper cases.

Heat oil in a small non-stick pan, add the spring onion and capsicum and cook for 2 minutes, or until the vegetables have softened. Remove from heat and drain on absorbent paper.

Sift the self-raising flour into a large bowl. Make a well in the centre and gradually pour in the milk, egg and margarine while mixing gently. Fold in the onion mix, zucchini, baked beans and cheese until just combined.

Spoon into the muffin tin and bake for 12-15 minutes until cooked through and golden. Cool on a cake rack.


Try making these muffins with other veges you have on hand eg swap grated carrot for the zucchini or some corn kernels for the capsicum.



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