Dan Churchill

Veggie-packed Muffins

Dan Churchill
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
Ingredients

13 cup (83 13g) cottage cheese

18 cup (42ml) milk, reduced fat (or dairy-free alternative)

1 large egg whisked

23 cup (90g) self-raising flour (or gluten free)

18 cup (11 23g) pumpkin seeds (pepitas) plus extra to sprinkle

23 sprig of rosemary leaves picked & finely chopped

salt & pepper, to taste

13 courgette (medium) or yellow summer squash, grated & liquid squeezed out

13 carrot (medium) grated

33 13g cherry tomatoes halved

Methodbased on 6 servings
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.

2

In a large bowl blend cottage cheese, milk and eggs.

3

In a separate bowl mix flour, salt, pepper, pumpkin seeds and rosemary.

4

Combine wet and dry mixtures together and fold in the courgette, carrot and tomato.

5

Spoon batter into prepared muffin tins, scatter over extra pumpkin seeds and bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.

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.

Nutritional Informationper serving

Energy (kJ)

1259 kJ / 301 cals

Protein

17.3 g

Fat

8.7 g

Sat. Fat

3 g

Carbs

35.7 g

Sugar

3.3 g

Fiber

2.3 g

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