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Y Recipes - Savoury muffins

15 Jun 2020 - Y Recipes

I N G R E D I E N T S

  • 1 zucchini, grated
  • 1 carrot, grated
  • 1 spring onion, finely chopped
  • ½ cup grated tasty cheese
  • 2 cups SR flour (can be GF)
  • 3 eggs
  • ¼ cup extra virgin olive oil
  • 1 cup plain low-fat yoghurt
  • 3 tablespoons honey

You will also need 1 can olive oil spray, 12 cup large muffin tin and large patty cases.

M E T H O D

  1. Pre-heat oven to 180°C
  2. Line 12 cup large muffin tin with patty cases and spray with olive oil
  3. Grate zucchini & carrot and place in large bowl and combine
  4. Finely chop spring onion and add to bowl
  5. Add grated cheese and flour into bowl and stir to combine
  6. Whisk eggs, oil, yoghurt and honey together in separate bowl, then add to zucchini/carrot mixture and mix until just combined (don’t overmix or muffins will be too dense)
  7. Divide mixture evenly between 12 patties
  8. Bake for 15-20 minutes or until golden and just firm to touch
  9. Stand in tin for 5 minutes
  10. Serve warm or cold

N OT E S
These would be good to freeze as leftovers for a vegetarian
afternoon tea or lunch option for later in the week.

This recipe is vegetarian.

Substitutions:
GF: Use GF flour DF: Offer alternative afternoon tea (e.g.
hummus and biscuits) Egg free: Use “egg replacer”

SERVING 12 people  TIME 35 minutes  METHOD Oven 

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