Clean eating savoury, vegetable muffin
1/4 cup softened butter
1/4 cup plain or Greek yogurt
1/2 cup Milk
1 teaspoon lemon juice or vinegar
2 Free Range Eggs
2 Cups Plain Flour (I use Einkorn Flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon dried Oregano
Vegetables and cheese
1 Cup grated Zucchini (about 2 small zucchinis)
1 Cup Grated Carrot (2 small carrots)
1/2 cup corn kernels (canned, fresh or frozen)
1/4 cup red pepper, finely diced
1 cup grated cheese (cheddar is my go to for this recipe)
- Heat your Oven to 180’C / 350F.
- Line a 12 hole muffin tray with baking paper.
- Prep the dry mix: stir flour, baking powder, baking soda, salt and Oregano together in a large bowl.
- Prep the wet mix: Add the lemon juice to the milk and leave to sit for around 5 minutes (you can prep the veggies while you do this). Once the milk starts to get a little lumpy, add the yogurt, eggs and butter. Whisk it all together.
- Make a little well in the center of your dry mix and add the wet mixture. Use a wooden spoon or spatula to mix together. Don’t overmix.
- Stir in the grated and chopped veggies and cheese.
- Spoon into the 12 hole muffin tray. Fill to the top.
- Bake for 20-25 minutes until golden.
- Remove from oven and allow to cool on a wrack before eating.
- Buttermilk Substitute: The milk PLUS lemon mixture used in this recipe is called a buttermilk substitute. It’s not the same as the buttermilk you buy in the shop. It’s purpose is to help leaven the muffins and give them a little more of a rise.
- If you are freezing these muffins, let them cool completely before freezing.
- Store muffins in a sealed container in the refrigerator and eat within 3 days.
- I am obsessed with Einkorn Flour. It’s a lot finer than Wholegrain and can be substituted for plain flour in most recipes.
Keywords: savoury vegetable muffins