Loaded Veg Muffins
Description
Not quite the mystery box, just a few hidden vegies for the vegetable renounced
Simple, moist, tasty and such a great way to hide a bunch of vegies! Lunch box friendly, not to mention completely gluten free, dairy free, sugar free and even nut free (and no one has been able to tell yet, or pick what veg is hiding inside)… we’ve designed this recipe to be super yummy for little tummies, quick & easy for super mummies!
Try not to giggle too loudly when your resident vegetable renounced goes back for more… but do remember to tell them afterward and chances are they’ll change their mind about such veg (it’s worked so far for us).
Ingredients
| ½ c rice flour |
| 1 ½ c gluten free self-raising flour |
| 1 egg |
| 1 zucchini, grated |
| 1 carrot, grated |
| 1 small parsnip, grated |
| ¼ c chopped fresh chives |
| 1 tbsp. extra virgin olive oil |
| ¾ c unsweetened rice milk |
| Pinch paprika, cumin & turmeric (to taste) |
| Salt & pepper to season |
| ½ c dairy free cheese (OPTIONAL) |
Directions
- 1
- Preheat oven to 180 degrees Celsius (fan forced)
- 2
- Sift flours into a large mixing bowl, add grated vegetables, chives, egg, milk, olive oil and seasonings. If using cheese, add this too. Combine and mix into a thick cake batter consistency.
- 3
- Spoon into non-stick muffin trays and bake until golden brown and a skewer comes out clean (approximately 30-35 minutes depending on the oven). Allow to cool on a wire rack. Store in the refrigerator in an airtight container.
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