• Preheat the oven to regular bake at 350°F.
• Make the "Batter". In a medium bowl, whisk eggs and milk together. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients and mix together until you have a uniform batter. It should act like pancake batter.

  This is essentially a simple gluten free, lectin free pancake batter. This means that if you have any left over - add it to a skillet for (bonus) a few pancakes!
• Grease a large or medium muffin tin. Typically this recipe will make 9 large muffins or 12 medium muffins (as per generic muffin tray sizes).
• Whisk the eggs in a small bowl and set aside.
• Grate the carrot (or parsnip or whatever grate-able veggie you have)

Layering

• Place on bottom of muffin tins:

  Medium muffins: 2 tablespoons of batter. Large muffins: 3-4 tablespoons of batter.
• Next, add sweet potato (or regular potatoes - whatever you have leftover) by the tablespoon - distribute evenly among muffins (or unevenly - you choose).
• Add zucchini (or whatever your leftover veggie is) - by the spoonful - distribute evenly.
• Add the eggs - distribute these evenly among the muffins. If you run out - whisk another egg.
• Add the grated raw carrot (or whatever lonely veggie you have)
• Top with the batter:

  Medium muffins: 1 tablespoon of batter. Large muffins: 2 tablespoons of batter.
• Sprinkle cheese on top.
• Bake in the oven for 20 - 30 minutes.

  When the tops are a light golden brown, they should be done.