Spinach, Cheese & Carrot Breakfast Muffins
PREP 15 MIN•COOK 25 MIN
When you're on the go, you need a breakfast that keeps up. Say hello to our highly portable vegetarian muffins! Make an extra batch to stash in the freezer for those rushed mornings.
Number of servings
1⁄3 cup (45g) self-raising flour (or gluten free)
1⁄8 cup (10g) nutritional yeast
1⁄8 cup rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1⁄3 tsp baking powder
salt & pepper, to taste
1⁄3 carrot (medium) grated
1⁄2 cup (20g) baby spinach leaves shredded
1 spring onion finely chopped
1⁄3 cup (40g) parmesan grated
1 2⁄3 large eggs
1⁄8 cup (42ml) milk, reduced fat (or dairy-free alternative)
Preheat oven to 180°C/fan 160°C/gas 4 and spray a standard 12-hole (1/3 cup capacity) silicone muffin tray or muffin tin with oil.
Whisk flour, yeast, oats, baking powder and salt and pepper together in a large bowl.
Stir through carrot, spinach, spring onions, three-quarters of the cheese (saving a little for topping) and season with salt and pepper.
In a separate bowl, whisk eggs and milk together. Add to the dry mixture and stir to combine.
Divide mixture evenly into the prepared muffin tray and top with remaining cheese. Bake for 20-25 minutes or until lightly browned and a skewer inserted into the centre comes out clean.
Cool for 5 minutes before removing from the tray.
Cool completely before storing refrigerated in an airtight container for up to 4 days or freeze for up to 2 months.
TIP: If not using a silicone muffin tray, it's best to line your metal one with paper liners to make sure they are easier to remove.
1259 kJ / 301 cals
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