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I made these savoury muffins a few weeks back for a breakfast at Imogen’s school. They were a huge hit!
You can make these ahead & freeze them for later, although they do taste best when hot & fresh out of the oven.
They are great for brekkie, brunch or lunch with a salad or just as an afternoon snack.
Best of all, there is no set way of making these as you can vary the veggie ingredients to suit your taste buds!
Bella 
What a beautiful photo! Very nice food photography there!