SBS Food

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Savoury muffins

These are the perfect way to use up veggies and herbs in the fridge, ensure the kids are eating a nutritious snack and best of all, you can freeze them - perfect for emergencies.

Savoury muffins

Credit: Adam Liaw

  • makes

    12

  • prep

    10 minutes

  • cook

    15 minutes

  • difficulty

    Easy

makes

12

serves

preparation

10

minutes

cooking

15

minutes

difficulty

Easy

level

Ingredients

  • 225 g (1½ cups) self-raising flour
  • 95 g (⅓ cup) plain yoghurt
  • 60 ml (¼ cup) milk
  • 60 ml (¼ cup) olive oil
  • 1 large egg
  • 1 carrot, grated
  • 1 zucchini, grated
  • ½ cup halved cherry tomatoes
  • ¼ cup pesto
  • ¼ cup cherry bocconcini

Instructions

  1. Preheat the oven to 180˚C. Grease a 12-hole muffin tin.
  2. Place all the ingredients into a large bowl and stir until just combined. Spoon the mixture into prepared muffin tin and bake for about 15 minutes or until a skewer inserted into a muffin comes out clean. Allow to cool slightly before serving.
 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published

By Hoda Hannaway
Source: SBS



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