I have adapted this recipe from a Coles magazine and have made these muffins at least seven times, slightly adjusting the recipe each time. It's handy that my household just devours these muffins, as they are perfect for a breakfast on the run or a snack. I have even had them for dinner alongside a salad. I like to make instead of 12 so that they last longer. You certainly do not have to make these muffins gluten and/or almost dairy free; instead you could use regular self raising flour and reduced-fat cows milk. This recipe may seem like it requires a fair amount of prep (and it does) but the end result is well worth it: warm, savoury morsels that are healthy and filling!
- oil spray
- 650g pumpkin, seeded, peeled & roughly grated
- 1 large carrot, roughly grated
- 2 spring onions, finely chopped
- 3 handfuls of baby spinach or mixed leaves, roughly chopped
- Optional - 1/2 cup of fresh herbs, finely chopped, such as basil, parsley
- 80g reduced-fat feta, crumbled
- 4 free-range eggs, beaten
- 2 1/2 cups gluten-free self-raising flour
- 1 1/4 cups unsweetened almond milk
- 1 cup water
- sea salt & ground black pepper
COOKING
1. Preheat a fan forced oven to 200 degrees celsius. Lightly spray two 12-hole muffin trays with oil.
2. Combine the pumpkin, carrot, spring onion, baby spinach or mixed leaves, herbs if using, feta and flour in a large bowl. Stir well to combine with a large spoon.
3. Combine the beaten eggs, milk, water, salt & pepper in a medium bowl and mix well.
4. Pour the wet ingredients from step 3 into the dry ingredients from step 2. Stir well until just combined, taking care not to over stir.
5. With a 1/4 measuring cup, evenly spoon the mixture among the 24 muffin holes. Bake for 40 minutes or until the muffins are golden. Serve warm, as they taste much better this way! Store in the fridge.
Makes / 24
Total Preparation time / around 20-25 minutes
Total Cooking time / 40 minutes
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