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.
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
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
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.