Savoury muffins offer the convenience of a healthy grab and go lunch. And when they are packed full of veggies, you know its fast food that you can feel good about. Veggie muffins are also delicious for brunch or a light dinner. Serve with a green salad or a side of
Fresh Tomato Salsa .
Ingredients 2 cups grated or finely diced veggies (carrots, zuchinni, capsicum, spinach and/or corn all work well)
1 small brown onion
1 clove garlic
1 1/2 cups plain all purpose flour
3 tsp baking powder
1 cup grated cheese
2 eggs, lightly beaten
1/3 cup olive oil
1/2 cup milk
1 bunch fresh parsley
1/2 teaspoon Salt (optional)
1/2 teaspoon Cayenne Pepper (optional)
Preheat the oven to 180 C. Lightly grease a muffin pan. Note: Silicone muffin pans work well for this recipe as the muffins are easier to remove once cooked. If you do not have a silicone pan, run a knife around the edge of the cooked muffin to loosen any cooked cheese before removing from the pan.
Finely dice the onion and garlic. Sautee in a medium pan over low heat until the onion is translucent.
Dice and/ or grate the vegetables. In this recipe I have used 1 medium carrot, 1 medium zuchinni, 1 small red capsicum. Finely chop the parsley.
Add the vegetables (except the parsley) to the pan with the onion and garlic over low heat. You want to gently soften the vegetables and allow the flavours to intensify.
Sift the flour and baking powder into a large mixing bowl. Add the salt and cayenne pepper (this is optional, the cayenne will give the muffins a kick, salt is a preference. I leave out most added salt when cooking for kids).
Add the 3/4 cup grated cheese to the flour. You will reserve a small amount of cheese to add to the top of the muffins before baking. Mix to combine.
Add the vegetables and parsley to the flour. Mix gently to combine.
Whisk together eggs, milk and oil. Add to the flour mixture and mix to combine. Do not overmix.
Spoon mixture into muffin tins. Add a thin layer of grated cheese to the top of each muffin.
Bake for 20-25 minutes until muffins are set and golden brown.
Allow muffins to cool slightly before removing from the pan. If using a metal muffin pan, run a knife around the edge of the muffin to loosen any cooked cheese, then remove from pan.