Thu, 28 July 2016
Domini Kemp joined us in the kitchen with this recipe for vegetable muffins. Perfect for a snack or your kids lunch box!
Vegetable Muffins
They freeze really well. They don¹t just fill you up for ages in the morning- especially if you spread a good layer of butter or ghee on your muffin- but are also an ideal snack or lunch box filler for your kids!
Makes 12 muffins
180g Coconut flour
2 tsp Baking powder
3 tbsp Chia seeds, ground
1 clove Garlic, crushed
1 large Courgette, grated
150g Onions, red, chopped
200g Carrots, grated
200g Spinach leaves, chopped
300ml Coconut or Almond milk
6 Eggs, beaten
Butter, unsalted
Zest and juice from 1 Lemon
1. Preheat oven to 180C/350F.
2. Mix all dry ingredients well. In a separate bowl, mix all the wet ingredients and add to the dry ingredients.
3. Spoon the mixture into them a greased muffin tin.
4. Bake for 20-25 minutes. Serve with butter.
Calories per muffin: 243, net carbs: 7.1g
