Cheesy Veggie Muffins
These savoury muffins are a fabulous way to use up any sad veggies that might be in your fridge, and they’re all a great way to sneak some veggies in that kids may sometimes refuse to eat. These muffins make a fabulous snack or even breakfast, warmed up and served with a little butter. I don’t peel most of my veggies as the skins provide extra fibre, but it is up to you if you want to peel yours. Enjoy!
Ingredients (makes 15):
1 zucchini, ends trimmed off
1 carrot, ends trimmed off
1 spring onion, white and green parts
1 clove of garlic, peeled
2 large handfuls fresh herbs (I used basil and parsley)
Small bunch of kale, stems removed (silverbeet also works well)
200g fetta cheese
3 eggs
100g milk
100g besan flour (or other flour of your choice)
2 tsp baking powder
Salt and pepper
Method:
Preheat oven to 180 degrees C and prepare 2 cupcake pans with paper cups or silicon liners.
Prepare veggies and herbs by cutting into chunks and chopping up in a food processor.
Add crumbled cheese to the veggie mixture and process for a few seconds until incorporated with the veggies.
Add the remaining ingredients and process until combined.
Fill the prepared cupcake pans with the mixture and bake for around 15 minutes or until the muffins are golden on top and cooked through.
About Magnolia Naturopathy
Magnolia Naturopathy is owned and operated by Brisbane naturopath and herbalist Iwa Brown. At Magnolia Naturopathy, we offer online telehealth naturopathy consultations to assist our clients all over Australia to reach their health goals. Contact us here to find out more, or book your online telehealth naturopathy appointment here.
