RECIPES > BAKING
SAVOURY MUFFINS
Looking for gluten-free lunchbox ideas? Keep this veggie-packed muffin recipe on high rotation – you’ll be tempted to share this snack with the kids.
MAKES 12
Ingredients
-
Wholemeal gluten-free self-raising flour
2 cups
-
Gluten-free baking powder
2 tsp
-
Reduced fat milk
250ml
-
Eggs
2
-
Butter, softened
2 tbsp
-
Avocado, mashed
2 tbsp
-
Grated cheese
1½ cups
-
Medium carrot, grated
1
-
Medium zucchini, grated
1
-
Sundried tomatoes, finely chopped
100g
Method
STEP 1
Preheat oven to 210ºC and line muffin tray with paper liners.
STEP 2
Sift flour and baking powder together and make a well in the centre. In a separate bowl, combine milk and eggs then stir in remaining ingredients. Add to dry ingredients and mix until well combined.
STEP 3
Fill muffin pans ⅔ full and bake for 10-12 minutes. Allow to cool in tray for 5 minutes before placing on rack to cool completely.
NUTRIENT ANALYSIS
Based on 12 serves, per serve: Energy: 580kJ; Protein: 7g; Fat: 7g; Saturated Fat: 3g; Carbohydrate: 21g (1.5 exchanges)
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