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Bubbly Garden Veggie Muffins

Heart healthy (low saturated fat), high fibre, good source of iron, pregnancy friendly

Makes 18 muffins

Ingredients

  • 1 cup wholemeal self raising flour
  • 8 eggs
  • 1/2 cup light mozzarella cheese
  • 1 tomato, finely diced
  • 1 zucchini, grated
  • 1 carrot grated
  • 2 cups baby spinach
  • 2 tb olive oil
  • 1/2 cup light milk
  • Pinch salt

Method

  1. Whisk eggs in a bowl with milk and salt
  2. Add flour and continue to whisk
  3. Combine all other ingredients and stir to mix
  4. Spray a muffin tin with olive oil spray to grease
  5. Pour mixture to 3/4 fill each Muffin hole
  6. Bake at 200 degrees celscius for 20 min or until top is bubbly and rounded
  7. Cool in tin and use a spatula to help remove when ready to eat
  8. Keep chilled for up to 3 days in the fridge

Nutrition per serve

  • Energy: 82 cals
  • Protein: 4.6g
  • Total Fat: 4.1g
  • Saturated fat: 1.1g
  • Total Carbohydrates: 6.2g
  • Sugars: 1.1g
  • Sodium: 52.9mg