Leftover Savoury Muffins

Jun 18

Recipe by RISE by Studio PP Pilates Instructor and Nutritionist Sheridan Hauser.

Mouth-watering with no fuss ingredients, this recipe is a household staple. These muffins are jam-packed with healthy fats and fibre, making them perfect for ‘on-the-go’ breakfasts or for a snack to tide you over until dinner. Adapt this recipe with whatever veggies you have sitting in the fridge. The more veggies, the better!

Makes 12 muffins

Ingredients:

  • 1 cup almond meal/any flour you have around the house
  • 2/3 cup nutritional yeast (can use your choice of dairy such goats cheese, feta, parmesan)
  • 1/3 cup olive oil
  • 2 cups chopped veggies (This is a great recipe to clear out the fridge before shopping day so sub in any veggies you have that can be cooked e.g. Mushrooms, peas, kale, spinach, onion etc.)
  • 3 eggs
  • 1 tsp baking powder
  • 2 tsp mixed herbs (oregano, basil, thyme, mixed herbs, etc.)
  • Salt and pepper to taste

Method:

  1. Preheat the oven to 180 degrees.
  2. Grate the zucchini and carrot, then place the mixture between two pieces of paper towel and squeeze out the juice. If you don’t have paper towel, place the mixture into a strainer and squeeze the excess liquid out using your hands. This step is important to avoid the muffins becoming too dense, so ensure you have squeezed as much liquid out as you can.
  3. Transfer the zucchini and carrot into a medium sized mixing bowl, add the olive oil and eggs and mix until combined.
  4. Add the remaining ingredients and stir until combined.
  5. Fill the muffin tray with the mixture and place in the oven for 20-25 minutes or until golden.
  6. Can be stored for up to a week in or out of the fridge.

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