Looking for an easy way to inject more veggies into your child's diet? Why not pop one of these savoury muffins in their lunch box this week?
Ingredients:
- 2 cups gluten-free plain flour
- 1 tsp baking soda (bi-carb soda)
- 40g spinach leaves, chopped and steamed
- 1 spring onion (green tips only), thinly sliced
- 100g feta, crumbled
- 2 eggs, beaten
- 2/3 cup lactose-free Greek yoghurt
- 100g canned creamed corn
- 1/2 cup orange sweet potato, pureed
- 50g melted butter or dairy-free alternative
- 40g grated parmesan
Method:
- Preheat oven to 180°C fan-forced. Grease or line a 12-hole muffin tray.
- In a large bowl, sift the flour and baking soda. Stir in spinach, green onion tops, and half the feta.
- In a separate bowl, whisk eggs, yoghurt, corn, sweet potato purée, and butter.
- Fold wet into dry ingredients until just combined. Spoon evenly into muffin holes. Top with remaining feta and a little parmesan.
- Bake 25–30 minutes, until golden and cooked through. Cool slightly, then enjoy!