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-raising flour (or gluten free)
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 courgette (medium) or yellow summer squash, grated & liquid squeezed out
1⁄3 carrot (medium) grated
33 1⁄3g cherry tomatoes halved
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.
In a large bowl blend cottage cheese, milk and eggs.
In a separate bowl mix flour, salt, pepper, pumpkin seeds and rosemary.
Combine wet and dry mixtures together and fold in the courgette, carrot and tomato.
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.
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)
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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