Vege Packed Muffins
Makes: 12 muffins
We asked our community (YOU) what recipes you'd love to see from us. The majority said savoury snacks so we went to the drawing board and created a savoury recipe that used everyday essentials, was easy to put together, healthy, and of course tastes delicious. Well, this is the result...
1 C corn kernels, drained
1 C zucchini, grated
1 C medium sized carrot, grated
¾ C sundried tomatoes, chopped
¾ C parmesan cheese, grated
Salt and pepper, to taste
½ teaspoon ground cumin
1 ½ C wholemeal spelt flour
1 tsp baking powder
¼ cup olive oil
1 C nut/oat milk
Pumpkin seeds, to sprinkle on top
Pre heat the oven to 180 degrees C. Grease a 12 pan muffin tin and set aside.
Drain canned corn. Grate zucchini, then dry both the corn and zucchini in a tea towel by squeezing some of the excess moisture out. We’ve found this way to be the least amount of mess!
In a large mixing bowl, combine zucchini, corn, carrot, sundried tomatoes, parmesan cheese, salt, pepper and cumin. Sieve the flour and baking powder and add to this bowl.
In a separate bowl, lightly beat the eggs and combine with the olive oil and milk. Pour the wet mixture into the dry and gently fold the mixture together until just combined. Do not overmix to avoid the muffins being tough.
Spoon mixture into the muffin tin. Sprinkle with pumpkin seeds over the top and more parmesan cheese if desired.
Bake for 25 minutes or until the skewer inserted into the muffin comes out clean.
Remove from the muffin tin and cool on a wire rack.
Photography by Sarah aka @thesaarahproject.