Charlotte Stirling-Reed’s versatile veggie muffins
These veg-packed muffins make a nutritious breakfast, a healthy snack or a grab and go picnic or lunchbox filler.
- For the roasted veg – this makes enough for two batches
- 1 tsp olive oil
- 1 red pepper, chopped into small chunks
- 1 yellow pepper, chopped into small chunks
- 2 celery sticks, chopped
- 1 red onion, chopped
- For the batter…
- 80g butter/margarine
- 250g self-raising flour
- 2 tsps. baking powder
- 1 tsp ground coriander
- 1 tsp garlic powder
- Cracked black pepper to taste
- 200g natural yogurt
- 50ml milk
- 1 large egg (or 1 chia seed egg)
- 1 tsp chia seeds
First of all, its time to prep your roasted veg. This can be done a few days in advance or a few hours before, as the roasted veggies need to be cool once you’ve put them in the muffin mix. Simply chop the veg, drizzle in olive oil and either pan for 15 minutes, or roast in the oven for 30 minutes.
Time to prepare your muffin mix. Melt the butter in a mixing bowl in the microwave for one minute.
Add your dry ingredients (flour, baking powder, coriander, garlic powder and black pepper) to the butter and mix.
Now to beat in the egg and the milk – your mix should start to form a paste. You don’t want to mix it much more than this as it overworks the batter, and your muffin won’t be as fluffy.
Fold in the yogurt until evenly spread throughout the batter.
Time for the chia seeds! These are an excellent little addition to add some extra texture.
Now time for the veg – fold in half the veggies carefully, making sure not to get any excess juices into the mix if possible. If your mix looks a little too shiny, add in an extra tablespoon of flour to balance it out.
Now bake! Evenly distribute the mix into 8-10 muffin cases and bake in the oven at gas mark 6/200c for 25-30 minutes or until golden brown.
Serve with some yogurt, some scrambled egg or as a grab and go for both a busy morning or a chilled out breakfast.