Prepare the vegetables and chicken

• Cook the carrot and broccoli until tender, then chop or grate them.
• Grate the zucchini and squeeze out the excess water.
• Shred the cooked chicken, using a blender for a finer texture.

Mix the batter

• In a bowl, combine the zucchini, carrot, broccoli and shredded chicken.
• Add the eggs, grated cheese and garlic powder.
• Mix everything until evenly combined.

Fill the muffin pan

• Spoon the mixture into the muffin cups, filling them almost to the top.

Bake

• Bake at 180 °C until set and lightly golden.

Cool and freeze

• Let the muffins cool completely in the pan.
• Store or freeze them for later meals.