Mixed vegetable & wild recipe mini muffins and green pea dip..

 Welcome to Friday! I’m making the most of today, the last week day with my boy before he goes back to school on Monday. I do love having him with me, but I also know he needs to get back to school now, 7 weeks is a long break!! So we’ve had a nice time together today, lots of Mum and Ben time πŸ™‚ And now it’s Fiesta Friday time, hosted this week by the fab team of Effie and Steffi – pop over and join us for some fab food and fun.

During the week I had bits and pieces to use up in the fridge which lead to the creation of these mini muffins; they were inspired by various mixed vegetable fritters recipes that I found online, but I wanted to oven bake them, hence, with the eggs in the mix, they became more like muffins than crunchy fritters. In fact, I think they could therefore be baked in a mini muffin tin if you wanted to, probably easier than handling the mixture like I did, it’s very sloppy. 

This made about 18 (very) mini muffins.


2 cups cooked wild rice (it can be any rice, this is just what I had)

1 medium carrot peeled and grated

1 medium courgette grated

1 cup frozen peas, washed through with boiling water to take the frost off

1 spring onion finely chopped

200g strong cheddar chopped into little cubes

4 eggs

2 tbsp plain flour

Salt to taste

Turkish chilli flakes optional


Preheat the oven to 200C (180C fan).

Mix all of the ingredients together well in a large bowl.

Line two trays with foil & spray with olive oil, or use a muffin tin and put a little spray into each dip.

Take small handfuls of the mixture and loosely form them into little mounds and place on the foil or spoon a heaped tablespoonful of the mixture into each dip of the muffin tin. 

Bake them for 20 minutes, carefully turning them over halfway through to create a nice edge.


Tasty hot or cold – good for lunch boxes, or before or after exercise, or as part of a meal.

I ate some with my pea dip, a more defined version of the one I made last week.


1 cup frozen peas, cooked and cooled

250g quark

1 small bunch coriander, chopped

1 small bunch flat leaf parsley, chopped

2 small cloves garlic

2 tsp roasted ground cumin

2 tbsp olive oil

2 tbsp apple cider vinegar 

Salt to taste 


In a food blender, chop the coriander and parsley with the garlic and and cumin. 

Add the olive oil and the vinegar and salt to taste. 

Add the peas and quark and blend briefly to keep some texture in the mix.   


Have a great weekend xx

62 thoughts on “Mixed vegetable & wild recipe mini muffins and green pea dip..

      1. Ginger

        It was actually – my son watched it with his mouth open and he hasn’t stopped reading labels since.
        I really admire Jamie for putting his reputation on the line for the school dinners and I just hope he gets the same exposure over his sugar campaign. He had invited a bunch of restaurant chain owners to convince them to sign up for a voluntary sugar tax and I don’t know what they had thought they’d been invited for, but they certainly hadn’t seen this coming. Their faces were priceless.

        Liked by 1 person

  1. Loretta

    Isn’t it amazing to gather bits and bobs from the refrigerator and come up with these beauties? Just gorgeous Elaine, and I love the pea dip, although I’m not quite sure what quark is? Silly me!

    Liked by 1 person

  2. Food Daydreaming

    These are healthy, colourful and teeny tiny cute and I would like some please, along with a huge bowl of the pea dip! Will have to try this soon. Thanks for sharing with FF#84

    Liked by 1 person

  3. Angie

    The muffins sound and look so good!! I’m finishing the last of the Lebanese potatoes & chickpeas right now. I used fingerling potatoes instead and added Greek yogurt instead of mayo. Mine came out a little drier than yours and Jhuls’ but so good! πŸ™‚

    Liked by 1 person


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