Corn & Veggie Muffins
These savoury muffins are the perfect snack,
full of veg but definitely still full of flavour.
I also like to make a batch of these and
freeze them for an easy snack during the
week. So handy!
If you want to make them gluten free use Buckwheat,
if you want a less dense option use spelt flour.
Servings: 12 Muffins
Ingredients
1 tsp Extra Virgin Olive Oil
1 Onion, finely diced
400g Corn Kernels
1 Carrot, grated
1 Zucchini, grated
3 Free-Range Eggs
1 cup Spinach, roughly chopped
½ cup Feta, cut into small cubes
1 cup Spelt or Buckwheat Flour
1 ½ tsp Baking Powder
1 tsp Salt
¼ tsp Pepper
Sprinkle of Paprika (optional)
Method
1. Preheat oven to 180 degrees.
2. In a large frying pan, sauté onion in oil until opaque.
3. Add corn, carrot & zucchini to pan. Stir for a further 2 minutes
4. In a separate large bowl, whisk eggs.
Fold through cooked vegetables, spinach & feta.
5. Add flour, baking powder, salt & pepper and stir until combined.
6. Divide mixture evenly into a well-greased muffin tin.
7. Bake for 20 minutes or until browned and a skewer comes out clean.
8. Sprinkle with paprika before serving if desired.
Hint: These ones are great frozen and defrosted.
Eat cold or hot. Serve with a green salad.