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Cheesy vegetable muffins

Cheesy vegetable muffins

Following the lunchbox theme - which I have to think of 5 times a week every week - these muffins are a wonderful savoury snack, cheesy and moreish but with a good amount of veggies and herbs for flavour and to help keeping a balanced diet for little and big snackers.

  • Serves 12- 15 muffins

  • Total 20M (incl Prep + Cook )

Products used

Extra virgin olive oil 500ml

Extra virgin olive oil 500ml

yiayia + friends

Ingredients

  • 1 1/2 cups self-raising flour
  • 1 cup white spelt flour
  • 1/2 tsp baking powder
  • 1 tbsp raw sugar
  • pinch of salt and pepper
    1/3 cup shredded fresh basil leaves
  • 10 chives, finely chopped
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1 carrot, coarsely grated
  • 1 piece of leek, white part only, around 10 cm long, chopped
  • 1 garlic, chopped
  • 1/2 cup grated cheddar cheese
  • 1/2 cup finely grated parmesan cheese

Method:

In a small pan with a bit of olive oil saute the leek, carrot and garlic until cooked. Season lightly with salt and pepper and set aside to cool down.

Preheat oven to 180°C fan-forced. Grease a 12 hole muffin pan.

In a medium size bowl combine the flours, sugar, basil and chives. Make a well in centre.
Add milk, egg, oil, cheddar and parmesan. Mix until just combined. Season with salt and pepper. Fold in cooled vegetables. Spoon mixture evenly between holes of prepared pan.

Bake for 20 to 22 minutes or until golden and just firm to touch.
Carefully turn onto a wire rack to cool. Served warm with butter or lemon  EVOO go super well with soup or as a lunchbox/afternoon snack.

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Cheesy vegetable muffins

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