Veggie-packed Muffins
Breakfast35 minServes 6
Suitable for: Vegetarian, Nut free, No added sugar
Don't tell the kids, but their new favorite lunchbox snack from Dan is packed with the goodness of veggies. You also shouldn't tell them that you're taking the last muffin as an easy breakfast on-the-go, either!
Nutrition
per serving
- Calories
- 347
- Protein
- 21g
- Carbs
- 36g
- Fat
- 12g
- Energy
- 1,452 kJ
- Fibre
- 2.3g
- Sugars
- 3.3g
- Saturated fat
- 5.1g
Ingredients
Method
6 steps
- Step 1
Preheat oven to 190°C/fan 170°C/gas 5 and line a 12-hole muffin tin with paper liners or grease well with oil spray.
- Step 2
In a large bowl blend cottage cheese, milk and eggs.
- Step 3
In a separate bowl, mix flour, parmesan, pumpkin seeds, rosemary and season with salt and pepper.
- Step 4
Combine wet and dry mixtures together and fold in the courgette, carrot and tomato.
- Step 5
Spoon batter into prepared muffin tin, scatter over extra pumpkin seeds and bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
- Step 6
Stand for 5 minutes before transferring to a wire rack. Can be eaten warm or cold. Serve 2 for breakfast.
Store refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
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