2 cups flour
2 tsp baking powder
1/2 cup Grove Avocado Oil
2 cups of diced or grated vegetables with as much colour variation as possible,
- grated carrot, zucchini,
- frozen corn kernels, peas
- diced capsicum
1 egg
Milk - approximately 1/2 to 3/4 cup to make it muffin batter consistency

You can add grated cheese / sautéed onions / bacon / ham / salmon for more oomph!

Toss all ingredients into a bowl, mix together with a wooden spoon. Be careful not to over mix. Spoon into mini-muffin trays and bake for 12–15 minutes at 200°C.