Swap your normal sugar-loaded morning treat for this veg-packed savoury muffin recipe, packed full of nutrients and flavour. Makes 18.
Ingredients
2 medium free-range eggs
100g slightly salted butter, melted
200g crème fraîche
150g mature cheese, finely grated
50g cashew nuts, chopped
1tsp mixed herbs
Pinch of salt and pepper
50g carrot, grated
50g sweetcorn
50g shallots, finely chopped
50g courgette, grated
50g baby spinach, chopped
250g plain flour
100g wholemeal flour
1tbsp baking powder
1tsp mustard powder
Preheat the oven to 180°C.
Put everything except the flours, baking powder and mustard into a large bowl.
Mix until well combined.
Sift in the flours, mustard and baking powder, and tip in any bran left at the bottom of the sieve.
Fold together gently with a metal spoon – don’t worry, the batter is supposed to be very thick at this stage.
When fully combined, use an ice cream scoop to put equal amounts of batter into each hole of a greased muffin tray. We like silicon trays for this recipe, but metal ones will work too.
Bake for 25 minutes until golden brown on top.
