I was desperate for a veggie-packed muffin recipe after tasting a really delicious one at a local café so I came up with my own version!
It may need a bit of tweaking, but for a first try it was too good not to share! Please let me know how you go; mine were very dense (which I loved because it subbed as my lunch) but also a little pale…
INGREDIENTS
- 1 ½ cups of Spelt Flour
- ½ cups of Almond Meal (for a nut free alternative, just use 2 cups spelt flour and an extra tsp of baking powder)
- 3 tsp Baking Powder
- 1 Egg
- 1 ½ cups Milk
- 150g Butter, melted
- 1/3 cup grated Pumpkin
- 1/3 grated Zucchini
- ½ cup diced Onion
- ½ cup diced Capsicum
- Salt and Pepper
- Pinch of Parsley, chopped
METHOD
Pre heat oven to 180 degrees.
Fry chopped onion and capsicum in a pan until soft
Sift Spelt flour and baking powder into a big bowl and combine with almond meal
Add pumpkin, zucchini, onion and capsicum, parsley, and salt & pepper to the flour.
Melt butter and combine with milk and egg in a container.
Add to the veggies and flour, and mix until just combined.
Scoop into patty pans in muffin trays – should make approximately 16 muffins.
Bake in the oven for approximately 20 minutes. Remove when cooked through/bounce back when touched. Mine were a bit pale so if they’re not golden brown, don’t stress!
Best enjoyed warm from the oven, cut in half with a decent dollop of butter.
Much love, xx
HEALTHY WHOLEFOODS 