Savoury Muffins | Health and Wellbeing Queensland
The savoury muffin got a do-over and came out light, fluffy and full of veggies. Cook a batch and store the leftovers (if there’s any) in your freezer.
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Cooking tools:
- Oven
- Muffin tin
- Parchment paper
- Cupcake liner
- Mixing bowl
- Whisk
- Cooling rack
- Skewer
- Grater
- Chef's knife
- Cutting board
- Garlic press
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
Ingredients
- 2 ½ cups wholemeal self-raising flour
- 1 teaspoon bi-carb soda
- 1 ½ teaspoons ground paprika
- Cracked black pepper, to season
- 200g pumpkin, peeled and grated (approx. 1 ½ cups)
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 3 spring onions, finely sliced
- 1/3 cup parsley leaves, finely chopped
- 4 garlic cloves, crushed
- 1 long red chilli, deseeded and finely chopped
- 2 eggs
- ¼ cup extra virgin olive oil
- 1 cup milk
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