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Makes:
12
Tamara West
Packed with vegetables high in fibre, these muffins are great for the digestive system.
Ingredients
| 1 knob | Butter |
| 2 Tbsp | Olive oil |
| 2 | Onions, finely sliced |
| 2 Tbsp | Balsamic vinegar |
| 2 tsp | Brown sugar |
| 1 ½ cups | Courgettes, grated (Main) |
| 1 cup | Pumpkin, grated (Main) |
| 1 cup | Spinach, chopped (Main) |
| 1 cup | Corn kernels, raw or canned |
| ½ cup | Sundried tomatoes, chopped |
| ½ tsp | Freshly ground black pepper |
| 1 tsp | Salt |
| 2 tsp | Wholegrain mustard |
| ¾ cup | Parmesan cheese, grated |
| 1 cup | Milk |
| 4 | Eggs |
| ¼ cup | Olive oil |
| 4 tsp | Baking powder |
| 2 ¼ cups | Wholemeal flour |
| ¼ cup | Pumpkin seeds |
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Directions
- Heat oven to 180C. Grease a 12-pan muffin tin with butter.
- Heat olive oil in a frying pan on medium heat. Cook onions until soft and starting to caramelise, 8-10 minutes. Add balsamic vinegar, sugar and a good pinch of salt and continue to cook for 2-3 minutes until the balsamic has reduced.
- Place grated courgette in a clean tea towel and wring to squeeze out excess water.
- In a large mixing bowl, mix caramelised balsamic onions, courgette, pumpkin, spinach, corn, sundried tomatoes, salt, pepper, mustard, parmesan, milk, eggs and olive oil together until well combined.
- Sieve wholemeal flour and baking powder together and add to vegetable mixture. Use a large metal spoon to gently fold the two mixtures together until just combined. Do not overmix the mixture to avoid the muffins being tough.
- Spoon mixture into muffin tins, dividing equally. Sprinkle pumpkin seeds over the top. Bake for 30 minutes or until a skewer inserted into the muffin comes out clean.
- Remove from the muffin tins and cool on a wire rack.
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