Preheat oven to 180 degree C.

Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables and Squeeze all the juice out.

Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the spinach purée, cheese, milk, yogurt, olive oil and stir until combined.

Mix the flour and baking powder together and then slowly add to the wet ingredients.

Fold in gently, until just combined.
Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections. Bake for 20-25 min.

Please don’t be tempted to over stir the mixture. It should be lumpy, thick and could look messy. And it should only take around 10 strokes with your wooden spoon.

Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to taste your muffins a couple minutes before the end of the bake time. Your skewer will come out clean if they are ready.

Ready to serve veggie muffins.

Decorate with grated Paneer while serving.

I packed it with homemade Paneer tikka and boiled masala corn for my daughter’s lunch time..