🥕 Veggie-Packed Mini Muffin Cups (15-Min Bake, Kid-Approved) – Fun Way to Boost Veggies!

Ingredients

• • 1 ⅞ cups shredded carrots (about 2 medium)
• • 1 ⅞ cup grated zucchini (squeezed dry)
• • 1 ⅞ cup shredded cheddar cheese
• • ⅞ cup all-purpose flour
• • ⅞ cup whole milk
• • 2 ⅞ large eggs
• • 1 ⅞ tsp baking powder
• • ⅞ tsp salt
• • ⅞ tsp black pepper

Instructions

1. 1

   Shred carrots and zucchini. Squeeze zucchini in a clean towel to remove excess moisture. Preheat oven to 375°F (190°C).

2. 2

   In a large bowl, whisk eggs, milk, and cheese until smooth.

3. 3

   Stir in shredded carrots, zucchini, flour, baking powder, salt, and pepper. Mix until just combined.

4. 4

   Divide batter among 24 mini muffin cups. Fill ¾ full to prevent overflow.

5. 5

   Place on middle rack. Bake 12–15 minutes, or until golden and a toothpick comes out clean.