Leftover savoury muffins

May 1

Packed with healthy fats and fibre, these muffins make for the perfect at-home snack to curb your afternoon cravings in a healthy and nutritious way. Sheridan Hauser, Personal Trainer, Nutritionist and Instructor at RISE by Studio PP, dubs these muffins a ‘household staple’ and a great way to clear out any leftover vegetables sitting in your fridge at the end of the week.

Note: this recipe is gluten free, diary free, keto and paleo

(Makes 12 muffins)

Ingredients:

  • 1 cup almond meal
  • 2/3 cup nutritional yeast (for a dairy option, use goat’s cheese, feta or parmesan)
  • 1/3 cup olive oil
  • 2 cups chopped vegetables (i.e. mushrooms, peas, kale, spinach, onion etc.)
  • 3 eggs
  • 1 tsp baking powder
  • 1 tsp oregano (alternate options include basil, thyme, mixed herbs)
  • Salt and pepper to taste

Method:

  1. Preheat the oven to 180 degrees
  2. Grate your chosen vegetables and place them between two pieces of paper towel or strainer to squeeze any excess liquid out using your hands
  3. Transfer the remaining vegetables into a medium sized mixing bowl
  4. Add the olive oil and eggs, stirring until combined
  5. Add the remaining ingredients and stir until combined
  6. Fill a muffin tray with the mixture and place in the oven for 20-25 minutes or until golden

Note: muffins can be stored for up to one week, in or out of the fridge

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