- A busy mum has shown off her recipe for healthy savoury muffins
- The muffins have five vegetables and are high in protein, she explained
- Rebecca Gawthorne is a dietitian and mum-of-one from Sydney
By Belinda Cleary For Daily Mail Australia
Published: | Updated:
33 shares
284 View commentsA busy mum has shown off her savoury muffin recipe which she says are super easy and also contain five vegetables and 'heaps of protein'.
Sydney dietitian Rebecca Gawthorne shared the recipe on her Nourish Naturally Instagram over the weekend promising fans their whole family will love the snacks.
'Pop them in lunchboxes or grab one to eat on go, these muffins are also packed with protein and a delicious snack to keep you energised throughout the day and in-between meals,' she said.
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Sydney dietitian Rebecca Gawthorne shared the recipe on her Nourish Naturally Instagram over the weekend promising fans their whole family will love the snacks
Rebecca made a video tutorial for the recipe as well as writing the steps out in detail to allow people to follow along at home.
The recipe calls for a carrot, zucchini, some baby spinach, corn and canned peas and makes 12 regular sized muffins.
Home cooks will also need to have plant-based milk, Greek yoghurt and cheese on hand to make the tasty lunchbox fillers, she said.
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The recipe indicates the muffins are easy to throw together once the prep-work, grating the vegetables, has been done.
The mum simply mixes the vegetables with her olive oil, yoghurt and milk before adding her flout and baking powder.
She then mixes the ingredients together, pops it into a muffin tin and bakes at 120C for 20 minutes.
The muffins have five vegetables inside and are also high in protein, Rebecca explained
How can I make these savoury muffins at home?
Ingredients
1 carrot
1 zucchini
1 cup baby spinach leaves (finely chopped)
1/4 cup canned corn
1/4 cup canned peas
1 cup grated cheese
1/4 cup greek yoghurt
1/2 cup plant milk of choice (I used soy milk)
2 eggs
1/4 cup extra virgin olive oil
2 cups plain wholemeal flour
3 tsp baking powder
Method
1. Preheat oven to 180C. Line a muffin tin with 12 muffin casings and set aside.
2. Grate zucchini & carrot and squeeze out excess liquid.
3. In a large mixing bowl, combine zucchini and carrot with corn, peas, cheese, spinach, eggs, olive oil, yoghurt and milk.
4. Add the flour and baking powder to the wet ingredients and gently fold the mixture, until just combined.
5. Transfer the mixture into the muffin tray and bake for 20-25 minutes or until a skewer placed into the centre comes out clean.
Source: Rebecca Gawthorne
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The recipe, which has been viewed 5,865 times, appeared very popular with Rebecca's loyal followers.
'You’re just too good with your reels. Love this and can confirm they are delicious,' said one happy follower.
'Love to make these for a super quick snack or just for a delicious savoury hit,' said another.
The muffins are the perfect way to get some extra vegetables into your diet, according to the popular dietitian.
Sydney
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