Savoury Muffins

Savoury muffins are an easy, healthy and nutritious snack that can be made in very little time. They are great for both adults and kids and are a great way to get some extra veggies into your day.

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These particular muffins have a very high veggie to dough ratio, meaning that they don’t rise up to be a big fluffy muffin as there are so many veggies, so don’t be disappointed when they don’t rise really well. Really, they are a mix between a quiche and a muffin, but they are tasty!

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The kids love these and they are great for them for lunch, dinner or as a snack and you can know that they are getting extra veggies in – great for a fussy child. They freeze really well, so you can make a batch, pop one to two in a lunchbox and it will be defrosted nicely for morning tea or lunch. I have used some wholemeal flour as well as white flour to add a bit of extra fibre and the ham, cheese, milk and eggs ensure that there is a good amount of protein as well.

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They will keep well in the fridge for 3-4 days and will freeze well for weeks.

Enjoy xx

 

Ingredients:

  • 1 tbs olive oil
  • 200g pumpkin, peeled and cut into 1cm cubes
  • 1 red onion, finely diced
  • 1 medium zucchini, peeled and grated
  • 1 cob of corn, kernels removed
  • 1 small red capsicum, diced
  • 75g baby spinach, finely chopped
  • 100g ham finely chopped
  • 100g tasty cheese, grated
  • 4 eggs, lightly beaten
  • 1/2 cup wholemeal SR flour
  • 1/2 cup white SR flour
  • 1 tsp baking powder
  • 2/3 cup milk

Method:

  1. Preheat the oven to 180°C and prepare muffin tins for 18 muffins.
  2. Heat a medium frypan over medium heat and add the olive oil. Add the diced pumpkin and cook, stirring occasionally until pumpkin is tender, ~5-10 minutes. Remove from heat and sed aside.
  3. Place diced onion, grated zucchini, capsicum, cheese, ham and corn into a large mixing bowl. Add the pumpkin and stir to combine.
  4. Add the eggs, flour and milk to the vegetables and mix well to combine.
  5. Place mixture into prepared muffin tins, filling most of the way to the top.
  6. Cook for ~25 minutes or until the muffins spring back when touched.
  7. Allow to cool slightly in the tin then remove from the tins and allow to cool on a wire rack.
  8. Serve hot or cold as a snack or as a meal with a side salad.

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