Zucchini and carrots savory muffins... a perfect pre-made breakfast for when you need to eat quick and 🏃🏻♀️ Ingredients
for 12 muffins
260 g (2 cups) spelt flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
1 teaspoon black pepper
3 large eggs
240 mL (1 cup) laban
5 tablespoons unsalted butter, or olive oil
150 g (1 cup) zucchini, shredded
110 g (1 cup) carrot, shredded 100 g (1 cup) shredded cheddar cheese, plus more for topping
Preparation
1. Preheat the oven to 180C. Grease a 12-cup muffin tin.
2. Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper. Set aside.
3. In a medium bowl, whisk together the eggs, laban and butter.
4. Add the zucchini, carrot, cheddar cheese to egg mixture
5. Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
6. Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
7. Sprinkle more cheddar cheese on top of the muffins.
8. Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
9. Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
10. Enjoy!
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