Veggie-packed Muffins
PREP 10 MIN•COOK 25 MIN
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!
GF
NS
NF
V
Number of servings
2
1⁄3 cup (83 1⁄3g) cottage cheese
1⁄8 cup (42ml) milk, reduced fat (or dairy-free alternative)
1 large egg whisked
2⁄3 cup (90g) self-rising flour (or gluten free)
1⁄8 cup (20g) parmesan grated
1⁄8 cup (11 2⁄3g) pumpkin seeds (pepitas) plus extra to sprinkle
2⁄3 sprig of rosemary leaves picked & finely chopped
salt & pepper, to taste
1⁄3 zucchini (medium) or yellow summer squash, grated & liquid squeezed out
1⁄3 carrot (medium) grated
33 1⁄3g cherry tomatoes halved
Preheat oven to 375°F and line a 12-hole muffin tin with paper liners or grease well with oil spray.
In a large bowl blend cottage cheese, milk and eggs.
In a separate bowl, mix flour, parmesan, pepitas, rosemary and season with salt and pepper.
Combine wet and dry mixtures together and fold in the zucchini, carrot and tomato.
Spoon batter into prepared muffin tin, scatter over extra pumpkin seeds and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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.
Energy (kJ)
1454 kJ / 347 cals
Protein
21.4 g
Fat
12 g
Sat. Fat
5.1 g
Carbs
35.7 g
Sugar
3.3 g
Fiber
2.3 g
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