Description
These veg and feta muffins are savory, wholesome, and perfect for breakfast or a quick snack. Made with grated veggies, basil, slow-roasted tomatoes, and tangy feta, they’re freezer-friendly, kid-approved, and packed with flavor.
Ingredients
- 2 cups self-raising flour
- 1 cup peeled pumpkin or carrot, grated
- 3 tablespoons finely chopped fresh basil leaves
- 1/2 cup slow-roasted tomatoes, roughly chopped
- 3/4 cup feta, crumbled
- 2 eggs
- 3/4 cup reduced-fat milk
- 4 tablespoons olive or canola oil
- 2 tablespoons sunflower seeds
Instructions
- Preheat oven to 360°F (fan bake) and line a 12-hole muffin tin with paper cases or silicone moulds.
- In a large bowl, combine self-raising flour, grated pumpkin or carrot, chopped basil, slow-roasted tomatoes, and crumbled feta.
- In a separate bowl, whisk eggs, milk, and oil together.
- Pour wet ingredients into the dry ingredients and mix gently until just combined.
- Fold in sunflower seeds.
- Spoon batter evenly into muffin cases.
- Bake for 20 minutes or until golden brown and just firm to the touch.
- Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Substitute feta with goat cheese or grated cheddar.
- Add spinach or kale for extra greens.
- Spice it up with chili flakes or smoked paprika.
- Use gluten-free self-raising flour and baking powder for a gluten-free version.
- Try zucchini, corn, or capsicum in place of pumpkin/carrot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
