Vegetable and Ham Muffins
Serves: 12
Prep time: 15 minutes
Cook time: 30-35 minutes
½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 large eggs, lightly whisked
- ½ cup milk, reduced fat
- ¼ cup plain Greek yoghurt
- ¼ cup olive oil
- Salt and pepper, to taste
- ½ cup lean ham, diced
- 1 cup cheese, reduced fat, grated
- 2 cups baby spinach, finely chopped
- 1 cup zucchini, grated (squeeze out excess moisture)
- 1 cup corn kernels
- 1 small red capsicum, finely diced
- 2 cups wholemeal flour
- 2 teaspoons baking powder
Method:
- PREHEAT oven to 180°C and line a 12-hole muffin pan with baking paper.
- COMBINE eggs, milk, yoghurt, oil and salt and pepper in a large bowl.
- ADD in ham, cheese and prepared vegetables and mix well.
- MIX flour and baking powder together then fold through the wet ingredients. Be careful not to over-mix – the mixture should be quite dry and textured, about 10 folds with your spoon should be enough.
- SPOON mixture into muffin tray and bake for 30-35 minutes or until a skewer inserted into the centre of a muffin comes out clean.
- TRANSFER to a wire rack and allow to cool slightly.
- SERVE hot or cold.
What's Great About It:
These savoury muffins are a great lunchbox addition for both kids and adults. You can store the muffins in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
