Preheat your oven to 200ºC fan force. Line a muffin tray with 9 muffin liners and set aside.
Savoury Vegetable Muffins
These light and fluffy Savoury Vegetable Muffins make the perfect breakfast or afternoon snack! Vegetarian, gluten-free and packed with protein, they’re as nutritious as they are delicious. Keep on hand fresh, or alternatively batch prep to store in the freezer at your convenience.
Method
Bring a saucepan of water to a boil over medium/high heat. Steam broccoli florets for about 10 minutes, until soft and tender. Rinse under cold water and set aside on a paper towel to dry.
In a large bowl, whisk the cottage cheese, eggs and milk. Add chickpea flour, almond meal and baking powder. Fold and combine well. Add in the dried broccoli, grated parmesan, baby spinach and zucchini. Gently fold.
Spoon mixture into the prepared muffin liners, about 3 tablespoons for each one. Sprinkle the tops with extra grated parmesan cheese. Place in the oven to bake for 25–30 minutes, or until golden.
Allow to cool on a wire rack for 10 minutes. Serve as is or with tomato relish. Enjoy!
Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.
Ingredients
200g Brancourts Classic Cottage Cheese
4 eggs
1/4 cup unsweetened plant milk
1 cup almond flour
1/4 cup chickpea flour
1/2 cup sharp parmesan, grated
1 teaspoon baking powder
1 cup broccoli florets
1 cup baby spinach, stems removed roughly chopped
1/4 cup zucchini, shredded