Savoury Muffins

Veg Preparation

Ingredients:

1 Onion
2 cloves garlic
1 red chilli, seeds removed
40g spinach
1 zucchini
250g Pumpkin
Olive oil
Salt and Pepper

Method:

Preheat the oven to 180C. Cut the pumpkin into small chunks and roast with olive oil, salt and pepper for 20-25 minutes. Dice the onion, finely chop the garlic and chilli. Saute the onion until soft and golden, add in the garlic and chilli and cook for another 2 minutes. Add in the spinach, remove from the heat. The residual heat in the pan should be enough to slightly wilt it. Grate the zucchini, combine all the veg in a bowl and set aside to cool down.

Muffin Batter

Ingredients:

200g natural yoghurt
75g olive oil
55g (1) egg
10g baking powder
3g salt
Pinch of pepper
230g Plain flour

Method:

In a bowl combine the milk, egg, olive oil, baking powder, salt and pepper. Whisk to combine. Add in the flour and fold through with a silicone spatula. When it’s almost combined add in the veg, be mindful not to over mix the batter for the best muffin texture.

Garnish and bake

Optional:
Grated cheese
Pepitas

Method:

Preheat your oven to 160C. Spoon the muffin mix into the paper cases about 3/4 full. For some extra crunch you can sprinkle on the cheese and pepitas before baking. I didn’t have any for this batch and they were still delicious. Bake them for about 30 minutes. Enjoy them toasted with some butter or cream cheese.