Flourless Veg, Ham and Cheese Muffins
Serves: 12
Prep time: 15 minutes
Cook time: 15-20 minutes
½ serves per portion
Recipe courtesy of Gabriella Field, Virtual Branch
Ingredients:
- 6 eggs
- Splash of milk
- Salt and pepper, to taste
- Optional extra flavourings: chilli flakes/Italian herbs/Moroccan seasoning, to taste
- ½ cup lean ham, chopped (about 100g)
- 1 cup cheese, grated
- 1 small onion, finely diced
- 1 small carrot or zucchini, grated
- 12 cherry tomatoes, halved
Method:
- PREHEAT oven to 180°C and line a 12-hole muffin pan with baking paper or use aluminium baking cups.
- WHISK eggs in a medium bowl then season with salt and pepper and other herbs and spices (optional).
- ADD a splash of milk.
- MIX in the ham, most of the cheese (reserve a little bit to sprinkle on top), onion and grated vegetable.
- DIVIDE the mixture evenly between the muffin holes then top each muffin with two cherry tomato halves.
- SPRINKLE the remaining cheese on top of the muffins.
- BAKE for 15-20 minutes, or until the tops are light golden and muffins are set.
What's Great About It:
These muffins can be served hot or cold, making them the perfect on the go snack. Great for breakfast, morning tea or as a lunchbox addition.
