Spinach, kumara and sun-dried tomato muffins
(at time of publication)
- 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 trim milk
- 2 tablespoons olive oil
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.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 1g
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