Veggie-Cheese Muffins

These are meal-in-a-muffin treats. Makes a dozen, they are a substantial addition to your breakfast (pair with a smoothie) or lunch (next to your bowl of soup).

• 1 medium zucchini, grated (1 to 1.5 cups)
• 1 medium carrot, grated (.75 to 1 cup)
• 1/4 cup frozen peas
• 1/4 cup frozen corn
• 1 cup grated Cheddar cheese (plus more for topping if desired)
• 2 eggs
• 1/4 cup plain yogurt
• 1/4 cup olive oil or melted ghee
• 1/2 cup milk
• 1 cup all purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup almond meal
• 3 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt

1. Grate cheese and measure out a cup. Grate zucchini and carrot into a medium bowl. Add frozen veggies and stir. Grease a 12-muffin tin.
2. Preheat oven to 350. Whisk together dry ingredients: flour, almond meal, baking powder, baking soda, salt.
3. In a large bowl, whisk eggs and yogurt, then add olive oil and milk. (Or, melt ghee in glass measuring cup, then add milk. Heat gently, whisk, then whisk gradually into yogurt mixture.)
4. Stir cheese into egg mixture, then pour dry ingredients on top, then mixed veggies. Stir very gently until only just combined.
5. Divide batter between the 12 muffin wells. They will be full, that’s fine. If desired, sprinkle a little more cheese on top of each.
6. Bake for 20-25 mins or until toothpick comes out with no raw batter clinging to it. Cool in pan 10 minutes, then use a knife or small spatula to loosen the muffins and tip them out onto a wire rack to cool completely.