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Savoury Vegetable Muffins
What's great about it
These Savoury Vegetable Muffins from my cookbook Earth To Table are great for a light breakfast or lunch, or as a savoury snack option to take with you to work. They're high in protein, packed with fibre and loaded with antioxidant-rich veggies. The addition of avocado oil adds moisture and creates a smoother + richer texture all while boosting your immune system.
Ingredients
60 ml extra virgin avocado or olive oil
350 g zucchini, coarsely grated, moisture squeezed out
3 spring onion, finely sliced
200 g ricotta cheese plus extra for decorating
60 g parmesan grated
4 organic eggs
1 bunch parsley, chopped
zest from 1 lemon
sea salt to taste
180 g (1 1/2 cups) spelt flour or gluten free flour
3 teaspoons baking powder
Method
PREHEAT oven to 180°C fan-forced.
COMBINE the zucchini, spring onion, eggs, avocado oil, parsley and lemon zest into a mixing bowl.
FOLD through the flour, and baking powder to form a batter.
ADD the ricotta and parmesan and a generous pinch of sea salt then gently fold through, leaving some silky bits of ricotta through the batter.
SPOON into prepared muffin tins or alternatively, you can bake in a 20 cm springform cake tin.
BAKE for 35 minutes or until cooked through.
DECORATE with your choice of ricotta, avocado, sprouts, seed or herbs.
Notes and Inspiration
INSPIRATION:
You can also use other vegetables such as lightly steamed broccoli, kale, sweetcorn or grated carrot. For gluten free muffins use a good gluten free flour of your choice.