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!