Ingredients
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140g flour – e.g. brown rice flour or gram or chickpea or oat and spelt flour
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125ml milk – oat or almond milk work well too
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80g cheese
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60g chorizo (optional)
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1 courgette
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1 large carrot
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1 large handful of spinach
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1 egg
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1 teaspoon of baking powder
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1/2 teaspoon bicarb of soda
Equipment
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Chopping board and knife
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Sieve
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Grater
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Mixing bowl x 2
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Muffin tray
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Measuring scales
Allergens
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Egg
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dairy (optional)
Directions
- Preheat the oven to 170c fan assisted (180c if not fan assisted)
Sift the flour, baking powder and bicarb of soda into a large mixing bowl
- Whisk the milk and egg together into a separate bowl
Grate the courgette, carrot and cheese
- Roughly chop the chorizo (if using) and spinach into small pieces
- Pop everything into the flour mix and stir thoroughly until fully combined
Grease your muffin tray with a little oil - for example coconut oil or olive oil, or use silicone muffin cases
- Divide the mixture equally into each of the 12 holes - around 1 heaped teaspoon in each
- Pop in the oven for 40-50 minutes until nice and golden on top
- Allow to cool and then store in a tupperware for up to 3 days
Fun fact!
Fun fact! Courgettes make a great base for muffins AND cakes! Check out out chocolate and courgette cakes….they are delish!
