This box trick muffins are, quick and easy, and the recipe is easily diverse, to what veggies you have in the fridge from capsicum, zucchini, carrot, feta cheese corn etc or to what your family members like and dislike. But remember this is a great why to get extra veggies in that kids in-particularly wont eat. Veggies are an essential part of a healthy and balance way of eating. Ideally, we should have 5 – 6 serves a day. This savoury veggie muffin idea delivers the goods in all kinds of delicious ways.
Savoury Sweet potato and Spinach muffins
Makes 8-12 muffins depending on the size you like
100 -150g bag of baby spinach
1 1/2 cups of orgainc splet flour
3 teaspoons of baking powder
1 cup firming packed og grated sweet potato
1/2 cup of 97% fat free semi sun-dired tomatoes drained and chopped
1/3 cup of finely grated parmesan orchange it up with feta
2 free range eggs
2/3 cup of milk of your choice
2 tablespoons of olive oil
Grease and line 12- hole muffin tray. Preheat oven to 180 degrees.
Place spinach in a large bowl cover with boiling water for 10 seconds, then refresh under cold running water.
Drain well, squeeze out any excess water from the spinach, then finely chop.
shift flour and baking powder together, into a large bowl. Add spinach, grated sweet potato, sun-dried tomatoes and parmesan.
Plaace eggs, milk and oil in a seperate bowl and whisk together.
Add wet ingredients to the dry ingredients and stir until just combined, careful not to over mix.
Divide mixture between repared muffin holes.
Bake for 15-20 minutes or until golden in colour firm and cooked thru.
Remove from oven and tray and set to cool on a wire rack. to cool and serve.
You can double the mixture to make extras, as these delisious muffins wont last long, and freeze wrap them seperately in plastic wrap.