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Clean Eating Savoury Vegetable muffins

Savoury Vegetable Muffins


  • Author: Carey
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 12
  • Category: Snack/lunch
  • Method: Baking
  • Cuisine: Clean Eating

Description

Clean eating savoury, vegetable muffin


Ingredients

Wet Ingredients

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

Dry Ingredients

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)


Instructions

  1. Heat your Oven to 180’C / 350F.
  2. Line a 12 hole muffin tray with baking paper.
  3. Prep the dry mix: stir flour, baking powder, baking soda, salt and Oregano together in a large bowl.
  4. 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.
  5. 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.
  6. Stir in the grated and chopped veggies and cheese.
  7. Spoon into the 12 hole muffin tray. Fill to the top.
  8. Bake for 20-25 minutes until golden.
  9. Remove from oven and allow to cool on a wrack before eating.

Notes

  1. 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.
  2. If you are freezing these muffins, let them cool completely before freezing.
  3. Store muffins in a sealed container in the refrigerator and eat  within 3 days.
  4. 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

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