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VEGETABLE MUFFINS

VEGETABLE MUFFINS
VEGETABLE MUFFINS

What's great about it

These Savoury Vegetable Muffins from my cookbook Earth To Table are great for a light breakfast or lunch, or as a savoury snack option to take with you to work. They're high in protein, packed with fibre and loaded with antioxidant-rich veggies. The addition of avocado oil adds moisture and creates a smoother + richer texture all while boosting your immune system.

 

Ingredients

60 ml extra virgin avocado or olive oil

350 g zucchini, coarsely grated, moisture squeezed out

3 spring onion, finely sliced

200 g ricotta cheese plus extra for decorating

60 g parmesan grated

4 organic eggs

1 bunch parsley, chopped

zest from 1 lemon

sea salt to taste

180 g (1 1/2 cups) spelt flour or gluten free flour

3 teaspoons baking powder

Method

PREHEAT oven to 180°C fan-forced.

COMBINE the zucchini, spring onion, eggs, avocado oil, parsley and lemon zest into a mixing bowl.

FOLD through the flour, and baking powder to form a batter.

ADD the ricotta and parmesan and a generous pinch of sea salt then gently fold through, leaving some silky bits of ricotta through the batter.

SPOON into prepared muffin tins or alternatively, you can bake in a 20 cm springform cake tin.

BAKE for 35 minutes or until cooked through.

DECORATE with your choice of ricotta, avocado, sprouts, seed or herbs.

 

Notes and Inspiration

INSPIRATION:


You can also use other vegetables such as lightly steamed broccoli, kale, sweetcorn or grated carrot. For gluten free muffins use a good gluten free flour of your choice. 

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