Ingredients:

  • 1 cup (150g) finely grated carrots
  • 1 cup (150g) finely chopped steamed broccoli
  • 1/2 cup (60g) frozen peas, mashed
  • 1/4 cup (60ml) unsweetened applesauce
  • 1 cup (125g) shredded mild cheddar cheese
  • 1/2 cup (60g) breadcrumbs
  • 1 large (50g) egg, beaten
  • 1/4 tsp (1.5g) garlic powder
  • 1/8 tsp (0.7g) salt

Instructions:

  1. Grate the carrots finely and steam the broccoli until tender. Using a fork or potato masher, crush the peas and broccoli into a thick paste to ensure a smooth texture.
  2. In a large bowl, fold together the vegetable paste, grated carrots, and applesauce. Stir in the beaten egg and garlic powder until the mixture is cohesive.
  3. Fold in the shredded cheese and breadcrumbs last to maintain a light, airy structure.
  4. Grease a 12-slot mini muffin tin thoroughly. Scoop the mixture into the slots, pressing down firmly with a spoon to avoid air pockets.
  5. Bake at 350°F (175°C) for 18–20 minutes until the edges are mahogany-colored brown and the tops feel springy to the touch.