I make up big batches of these and store in the freezer. Pop one out the evening prior and you’ve got breakfast on the go! I also mix up the vegetables depending on what I have on hand. These are my go to’s but I have also used a mixture of spinach, kale and red pepper (note: the spinach and kale make very ‘green’ muffins and the red pepper can give them a pinkish tone!). Mix it up. The more variety the better!
- 2¼ cups spelt or wholemeal self-raising flour
- 1¼ cups milk
- ¹⁄₃ cup extra virgin olive oil
- 1 egg, lightly beaten
- ½ cup grated broccoli (zucchini)
- ½ cup grated carrot (or sweet potato)
- 100 g cheese, grated
- Freshly ground black pepper to taste
Preheat oven to 190°C (375°F). Grease twelve muffin holes generously with organic butter.
Sift the flour into a large bowl, make a well in the centre, then stir through the remaining until combined.
Spoon the batter into the muffin tin and bake for 25 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Transfer to a wire rack to cool.
Enjoy immediately or freeze for later.