Veggie Cheese Muffins
Veggie Cheese Muffins
If you are searching for a quick and nutritious snack to enjoy between meals,
these savoury muffins are an excellent choice. Not only are they simple and
speedy to prepare, they also offer a heathier alternative to typical snack options.
Servings
12
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- 1 cup cottage cheese
- 4 eggs
- 11⁄2 tbsp milk
- 1⁄2 tsp paprika
- 2 cups chopped mixed chargrilled vegetables (broccolini, asparagus, spring onions, red capsicum)
- 1⁄4 cup chopped parsley
- 1 cup wholemeal flour
- 1 tsp baking powder
- 1⁄2 cup grated parmesan
- Cayenne pepper
Method
- Preheat oven to 180°C. Grease or line a 12-cup muffin baking pan if not using silicone.
- In a large bowl, combine the cottage cheese, eggs, milk and paprika.
- Add the chopped mixed vegetables, parsley, wholemeal fl our and baking powder. Mix gently, taking care not to over mix.
- Spoon approx 1⁄2 cup of the mixture into each hole of the muffin pan.
- Sprinkle the top of each muffi n with grated parmesan and a pinch of cayenne pepper.
- Bake for 20 mins. Remove from the oven and allow to cool for 10 mins before taking them out of the pan.
- Store the muffins in a sealed, airtight container and consume within 2 days.
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