Spinach, kumara and sun-dried tomato muffins

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.

Serves: 12 (makes 12 muffins)

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

100g baby spinach
1 ½ cups flour
3 teaspoons baking powder
150g kumarasweet-potatoX, grated
½ cup oil-free sun-dried tomatoes, drained, chopped
⅓ cup finely grated parmesan cheese
2 eggs
⅔ cup skim milk
2 tablespoons olive oil

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Instructions

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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.

Variations

Make it gluten free: Use gluten-free flour and baking powder.

HFG tip

These muffins can be frozen, wrapped separately in plastic wrap.

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Nutrition Info (per serve)

Calories 120 cal

Kilojoules 500 kJ

Protein 5 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 2 g

Dietary fibre 1 g

Sodium 170 mg

Calcium 80 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.