Recipe adapted from Heart Foundation. General healthy eating advice only.

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Savoury Breakfast Muffin Recipe

Cooking time: 20 minutes
Serves 4

Ingredients

• Olive oil
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 1/4 cup frozen peas
• 1/4 cup frozen corn kernels
• 1 red capsicum, finely chopped
• 1 teaspoon dried parsley
• 1 teaspoon dried chives
• 1/2 cup reduced fat cheddar cheese, grated
• 1/2 cup reduced fat milk
• 1/4 cup reduced fat Greek yoghurt
• 2 tablespoons olive oil
• 2 eggs
• 2 cups wholemeal plain flour
• 3 teaspoons baking powder

Method

1. Preheat oven to 180°C. Lightly coat 8 large muffin tray with olive oil and set aside
2. Place the grated zucchini and carrot into either a sieve or wrap in a clean tea towel, and gently squeeze to remove water
3. Place the zucchini, carrot, peas, corn, capsicum, parsley, chives, cheese, milk, yoghurt and egg in a large mixing bowl and stir until combined
4. Add flour and baking powder and gently mix together
5. Spoon the mixture evenly between 8 muffin holes
6. Bake for 20-25 minutes or until golden and mixture is set
7. Take oven out of the oven and let the muffins cool

Tips

• If not eating the muffins on the same day, place individual muffins into a sealed bag or reusable airtight container and place in the freezer once muffins have cooled down
• Once defrosted, muffins can be enjoyed cold, or warmed in the microwave or oven
• A frozen vegetable mix can be used as a convenient alternative to fresh ingredients
• You can change the herbs used, or add pepper to suit your personal taste