Savoury muffins

Not all muffins need to be sweet. If you are looking for a great lunchbox filler that also ticks the vegetable box, how about trying these out? A perfect alternative to always offering sweet treats for after school snacks.

Another great savoury muffin combination is potato, rosemary, caramelised onions and feta.

SAVOURY MUFFINS

Prep: 10 mins
Cook: 1 hour
Makes: 18 muffins

Ingredients

• 1 sweet potato, diced (or any leftover roast vegetables:, including zucchini, pumpkin, carrots etc.)
• ½ onion or 1 eschalot, finely diced
• olive oil spray
• 2 cups of self-raising flour
• 2 pinches of salt (iodised)
• 2 eggs
• 1 cup of milk
• 30ml of olive oil
• 100g feta, crumbled
• ½ cup of baby spinach

Method

1. Preheat the oven to 180˚C fan forced.
2. Line an oven tray with baking paper. Mix together the vegetables and the onion or eschalot and pile on the baking tray. Spray vegetables with olive oil.
3. Bake vegetables for 35–40 minutes.
4. Line muffin trays with paper cases (patty pans).
5. In the meantime, place the flour and salt in a large bowl. Make a well in the centre and then add the eggs, milk and oil and fold through lightly.
6. Add the roasted vegetables, feta and baby spinach to the flour mix and combine gently.
7. Spoon mixture into the paper cases.
8. Cook for 15–20 minutes until springy to touch.
9. Leave to cool before serving or freezing.