Vegetable Muffin Bake With British Whole Milk Recipe

About this recipe

A comforting and quick dinner featuring tender halal chicken, mixed vegetables, and a creamy white sauce served over toasted muffins. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 540G Birds Eye Steamfresh 4 Garden Mix Steam Bags
• - Ktc Vegetable Oil
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Tata Salt
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 160G Probios Sugar Free Choc Muffins With Choc Chips

Instructions

1. 1. Heat 3 tbsp of cooking oil in a pan over medium heat. Add 2 tbsp of flour and whisk until smooth, cooking for 1-2 minutes to remove the raw taste of the flour.
2. 2. Gradually pour in 1 cup of milk, whisking constantly to create a medium-thick white sauce. Add water as needed to adjust the consistency.
3. 3. Season the sauce with 1/2 tsp of salt and 1/2 tsp of pepper. Stir well to combine.
4. 4. Add 1 cup of mixed vegetables (steamed or cooked) to the sauce. Stir thoroughly but gently to coat the vegetables evenly.
5. 5. Remove the pan from heat and cover it. Let the mixture stand while you toast 2 muffins until golden brown.
6. 6. Serve the vegetable mixture generously over the toasted muffins. Enjoy warm for a satisfying dinner.