Gluten-Free Living

    Gluten-Free Living

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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.

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    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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