المكونات
- Broccoli 50g
- Spinneysfood Organic Baby Spinach 30g
- Spinneysfood Organic Free-Range Eggs 2, large
- Waitrose Essential Light in Colour Olive Oil 125ml
- Full-fat Greek yoghurt 125ml
- Spinneysfood Organic Natural Honey or Spinneysfood Pure Maple Syrup 2 tbsp
- Carrot 1, medium
- Courgette 1, small
- Apple 1, small
- Spinneysfood Wholewheat Flour 120g
- Spinneysfood All-Purpose Flour 120g
- Spinneysfood Baking Powder 2 tsp
- Bicarbonate of soda ½ tsp
- Spinneysfood Fine Sea Salt 1 tsp
- Flaxseed 1 tbsp ground
- Spinneysfood Grated Cheddar Cheese 50g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Hero muffins
Other 15 Mins Prep · 30 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tin with paper cases or lightly grease with olive oil.
- Finely chop the broccoli and steam until tender. Allow to cool completely. Place the broccoli, spinach, eggs, olive oil, yoghurt and honey in a blender and blitz until smooth. Set aside.
- Grate the carrot, courgette and apple (leave the skin on for extra fibre). Squeeze out any excess liquid. Set aside.
- In a large bowl, whisk together the flours, baking powder, bicarbonate of soda, salt and flaxseed. Make a well in the centre. Pour the wet mixture into the dry mix, along with the grated carrot, courgette, apple and Cheddar. Stir until just combined. Do not overmix.
- Spoon the batter evenly into the muffin cases. Bake for 30 minutes or until golden and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack.
- Serve while warm or store for 3 days in an airtight container or freeze for up to 1 month.