Kids Egg and Veggie Baked Muffins
ContinentalKidsDesi eggsEasy
Soft, colourful baked egg muffins packed with spinach and carrot — a fun finger food for lunchboxes and tea time.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 4 Desi eggs
- 1/2 cup milk
- 1/2 cup finely chopped spinach
- 1/2 cup grated carrot
- 1/4 cup grated cheese
- 1/2 teaspoon salt
- 1 tablespoon oil for greasing
Method
- Preheat the oven to 180°C and lightly grease a mini muffin tray with oil.
- Whisk the eggs and milk together in a bowl.
- Stir in the spinach, carrot, cheese and salt.
- Pour the mixture into the muffin cups, filling each about three-quarters full.
- Bake for 15-18 minutes until the muffins are puffed and set in the centre.
- Cool for 5 minutes in the tray, then remove and serve warm or at room temperature.
Nutrition — estimated per serving
Calories (estimate)150 kcal
Protein (estimate)8 g
Fat (estimate)9 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition figures are estimates only. Make sure the centres are fully set before serving — a knife inserted should come out clean. Allergens: egg, milk (milk, cheese). Pakistani alternative: use palak and gajar from the local market, and any mild cheese; a cupcake tray works if a mini muffin tray is not available. Store leftovers in the fridge and reheat the same day.