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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.

Loaded with sundried tomato, zucchini, carrot and cheese, these savoury gluten-free muffins are a great breakfast or lunchbox treat.
Make these for breakfast on the go or pop them in the lunchbox for a veggie-loaded treat.

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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