These savoury, nutrient-packed muffins are a super snack time solution, loaded with iron, fibre and a sneaky blend of immune-boosting ingredients
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 12 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
