Packed with vegetables high in fibre, these muffins are great for the digestive system.
|2 Tbsp||Olive oil|
|2||Onions, finely sliced|
|2 Tbsp||Balsamic vinegar|
|2 tsp||Brown sugar|
|1 ½ cups||Courgettes, grated (Main)|
|1 cup||Pumpkin, grated (Main)|
|1 cup||Spinach, chopped (Main)|
|1 cup||Corn kernels, raw or canned|
|½ cup||Sundried tomatoes, chopped|
|½ tsp||Freshly ground black pepper|
|2 tsp||Wholegrain mustard|
|¾ cup||Parmesan cheese, grated|
|¼ cup||Olive oil|
|4 tsp||Baking powder|
|2 ¼ cups||Wholemeal flour|
|¼ cup||Pumpkin seeds|
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- Heat oven to 180C. Grease a 12-pan muffin tin with butter.
- Heat olive oil in a frying pan on medium heat. Cook onions until soft and starting to caramelise, 8-10 minutes. Add balsamic vinegar, sugar and a good pinch of salt and continue to cook for 2-3 minutes until the balsamic has reduced.
- Place grated courgette in a clean tea towel and wring to squeeze out excess water.
- In a large mixing bowl, mix caramelised balsamic onions, courgette, pumpkin, spinach, corn, sundried tomatoes, salt, pepper, mustard, parmesan, milk, eggs and olive oil together until well combined.
- Sieve wholemeal flour and baking powder together and add to vegetable mixture. Use a large metal spoon to gently fold the two mixtures together until just combined. Do not overmix the mixture to avoid the muffins being tough.
- Spoon mixture into muffin tins, dividing equally. Sprinkle pumpkin seeds over the top. Bake for 30 minutes or until a skewer inserted into the muffin comes out clean.
- Remove from the muffin tins and cool on a wire rack.