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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Savoury muffins are so easy and quick to make. With added vegetables, they make a healthy snack or can be part of a light meal. They freeze well and are perfect for kids' lunchboxes.
1 Grease and line a 12-hole muffin tray. Preheat oven to 180ºC. Place spinach in a large heatproof bowl. Cover with boiling water for 10 seconds then refresh under cold running water. Drain well. Squeeze out excess water from spinach then finely chop.
2 Sift flour and baking powder into a large bowl. Add spinach, kumara, sun-dried tomatoes and parmesan. Place eggs, milk and oil in a large jug and whisk to combine. Add wet ingredients to dry ingredients and stir until just combined (do not overmix).
3 Divide mixture among holes inprepared muffin tray. Bake for 15-20 minutes or until muffins are golden and cooked through. Remove muffins from tray, transfer to a wire rack and set aside to cool then serve.
Make it gluten free: Use gluten-free flour and baking powder.
These muffins can be frozen, wrapped separately in plastic wrap.
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Calories 120 cal
Kilojoules 500 kJ
Total fat 4 g
Saturated fat 1 g
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