2 2008-07-24T00:04:16+01:00 A few leftover green veg can make a treat that the kids will love. <h3>Health Note from NHS 5 a day</h3> My mothers mantra ‘ eat your greens’ still rings in my ears – not surprising as they are rich in nutrients.” From cancer to anti-aging, heart disease to eyesight, scientists are focusing on a wide range of potential health benefits. Greens are also a good source of folate. All women of childbearing age are recommended to increase their consumption of foods naturally rich in folate and foods fortified with folic acid. 256 Makes 24 mini or 12 regular muffins * [[100g]] mixed cooked broccoli or leeks * [[225g]] self-raising [[flour]] * 1/2 teaspoon [[salt]] * 1/2 teaspoon ground [[black peppercorns]] * [[75g]] grated Cheddar [[cheese]] * [[175ml]] [[milk]] * 1 [[eggs|egg]] * 2 teaspoons English [[mustard]] * [[50ml]] [[olive oil]] # Preheat the oven to 200°C (400°F) mark 6. # Blend the cooked vegetables to a pulp in a food processor. # In a bowl, combine the flour, vegetables, seasoning and half the cheese. # In a separate bowl, whisk together the milk, egg, mustard and oil and gradually pour this liquid into the dry ingredients. Mix gently and expect there to be some lumps # Lightly grease a tray of 12 muffin moulds or 24 mini moulds and half fill each one with the batter mixture and sprinkle with the remaining cheese. # Bake for 20-25 minutes or until each muffin has a puffed up. Remove and place on a cooling rack. Serve with grilled bacon rashers, poached eggs and grilled tomatoes. Serve these delicious savoury muffins as part of a cooked breakfast, or pop some into your lunch box. This recipe is great for using up any cooked green vegetables such as leeks, broccoli, courgettes and spinach left over from another main meal. false true false false false true true false true 2.9619047619047619047619047619 1890 5598.0 1 false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson