Savoury Parsley Veggie Muffins

Name: Savoury Parsley Veggie Muffins
Prep time: 10 min
Cook time: 25 min
Yield: 8
Cuisine: English, Irish, and Scottish,
Ingredients: 2 eggs; ½ cup Greek yoghurt; 1 ½ tbsp olive oil; 1 carrot (grated); 1 zucchini (grated); 75 g drained corn kernels (from can); 1 ⅓ cup plain flour (gf option – use gf flour or buckwheat flour); 2 tsp baking powder; 2 ½ tbsp Gourmet Garden Parsle Lightly Dried; Pinch of sea salt; Pinch of pepper; 2 tbsps pepitas/pumpkin seeds

This recipe is brought to you by @lalasplate

10 m

Prep Time

25 m

Cook Time

12

Ingredients

Preparation

1 Preheat oven to 170 C, and line 10 holes in a muffin tray with patty cases or alternatively grease with oil.
2 In a large mixing bowl crack eggs and beat together with Greek yoghurt and olive oil until well combined. Gently stir in grated carrot, zucchini and corn kernels.
3 In a smaller bowl, combine plain flour, baking powder, parsley, salt and pepper.
4 Add flour mixture to the egg veggie mix and fold together until just combined.
5 Equally divide muffin mixture among your 10 muffin holes and top with a sprinkle of pepitas, bake in oven for 25-30 minutes until muffins are lightly golden brown or when a skewer is inserted in the centre it comes out clean.