Family friendly

Jaclyn Koludrovic's easy vegie muffins

Name: Easy vegetable muffin recipe
Yield: 14
Ingredients: 400g self-raising flour; 5 teaspoons baking powder; 2 eggs; 300ml buttermilk (substitute yoghurt, or milk with a dash of lemon juice); 100ml olive oil; 60g spinach (roughly torn); 140g zucchini, grated (about 1 medium zucchini); 2.00 small green apple, grated; 3/4 cup mixed herbs (spring onion/parsley/coriander/basil/dill – the choice is yours), chopped; 100g feta, crumbled; 1/2 can (approx. 200g) corn kernels, drained; 100g cheddar cheese, grated; 60g carrot, grated (about 1/2 a large carrot); 2 tbs pickled chilli, chopped; 1/4 cup of chopped coriander; 1/4 teaspoon paprika

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by delicious. team

delicious. team

Apr 01, 2020

“If you don’t want to make two flavours, just double the ingredients of the flavour that choose to make. Alternatively, mix your own flavours and be creative!" says Jaclyn Koludrovic.

400g self-raising flour
5 teaspoons baking powder
2 eggs
300ml buttermilk (substitute yoghurt, or milk with a dash of lemon juice)
100ml olive oil

Zucchini, spinach and feta filling

60g spinach (roughly torn)
140g zucchini, grated (about 1 medium zucchini)
1 small green apple, grated
3/4 cup mixed herbs (spring onion/parsley/coriander/basil/dill – the choice is yours), chopped
100g feta, crumbled

Corn, cheddar and chilli filling

1/2 can (approx. 200g) corn kernels, drained
100g cheddar cheese, grated
60g carrot, grated (about 1/2 a large carrot)
2 tbs pickled chilli, chopped
1/4 cup of chopped coriander
1 small green apple, grated
1/4 teaspoon paprika

Method

1.

Preheat oven to 180°C (fan-forced). Line two large muffin pans with 14 muffin papers (divide papers evenly between the pans).
2.

Sift the flour, baking powder and a pinch salt into a large bowl and set aside. Place the eggs, buttermilk and olive oil in a separate bowl, whisk to combine, then pour into the flour mixture. Gently mix until combined. Halve the mixture, place in two separate bowls and set aside.
3.

For the zucchini, spinach and feta filling, blanch spinach and refresh in iced water. Using chux cloth or paper towel, wring out excess liquid from the spinach, grated zucchini and apple. Place in a bowl with the chopped herbs and half of the crumbled feta. Mix well to combine, then gently fold into one half of the muffin batter. Divide mixture generously among the prepared muffin papers (this recipe will make 7 muffins) and scatter with remaining 50g crumbled feta.
4.

For the corn, cheddar and chilli filling, place drained corn, cheddar, grated carrot, chilli, coriander and paprika in a bowl. Using chux cloth or paper towel, wring out excess liquid from the grated apple and add to the corn mixture. Mix well to combine, then gently fold into the remaining muffin batter. Divide mixture generously among the prepared muffin papers (this recipe will make 7 muffins).
5.

Bake muffins for 25-30 minutes until muffins have risen slightly and are lightly golden on top. Transfer to a wire rack to cool. Sprinkle corn muffins with grated parmesan, if using, to serve.