Veg and feta muffins

Author: Jenny de Montalk - BA, GDipJourn, Editor

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Start your day right with one of our veggie-packed muffins! They are a great source of protein and fibre to fuel your body and tantalise your taste buds.

Serves: 12

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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2 cups self-raising flour

1 cup peeled pumpkin or carrot, grated

3 tablespoons finely chopped fresh basil leaves

½ cup slow-roasted tomatoes, roughly chopped

¾ cup feta, crumbled

2 eggs

¾ cup reduced-fat milk

4 tablespoons olive or canola oil

2 tablespoons sunflower seeds

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Instructions

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1 Preheat the oven to 180°C (fan bake). Line a 12-hole muffin tin with paper cases or silicone moulds. In a large mixing bowl, combine flour, pumpkin or carrot, basil, tomatoes and feta.

2 In a large bowl, whisk the eggs, milk and oil. Add the wet ingredients into the dry ingredients. Add the sunflower seeds and stir until just combined.

3 Spoon batter into prepared muffin tin and bake for 20 minutes or until the muffins are golden brown and just firm to the touch. Cool for 5 minutes in the tin then transfer to a wire rack to cool.

Nutrition Info (per serve)

Calories 193cal

Kilojoules 811kJ

Protein 6.5g

Total fat 10.9g

–Saturated fat 3.3g

Carbohydrates 16.5g

–Sugars 2.4g

Dietary fibre 3g

Sodium 300mg

Calcium 77mg

Iron 1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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