Cheesy vegetable muffins

Tasty, food-intolerance friendly and healthy muffins

A staple in our house! Tasty, easy and you can cram some extra veg into your kids – perfect!

Use whatever veggies you like, but works well with a combo of root veggies and something green, like zucchini or bok choy.

Cheesy vegetable muffins

Gluten free (cow’s dairy free if you like)

Ingredients

2 1/2 cups grated/finely chopped veggies* (zucchini and carrot, sweet potato and spinach, pumpkin and bok choy, potato with sweet potato and kale or any combo you like)

1 cup grated tasty cheese^ (goat’s or sheep’s hard cheeses work fine, as do chunks of halloumi or goat’s fetta but keep about half grated for a good consistency)

1 1/4 cups gluten-free plain flour (I use 1/2 cup sorghum, 1/2 cup tapioca and 1/4 cup buckwheat)

3 tsp baking powder

pinch salt

2 eggs

1/3 cup olive oil (I use refined as there are less salicylates and flavour is not too strong – still packed with healthful omega-9 polyunsaturated fatty acids)

1/2 cup milk of choice (rice and soy work fine)

Play around with different veggies and try a combo of cheeses – yum!

Method

Preheat oven to 180 degrees C.

Grease and flour a 12 hole muffin tin or fill with patty pans.

Mix veggies with cheese (reserve some for the top, if you can be bothered, but they still go golden brown if you mix it all through!) Stir through flours and baking powder.

In a measuring jug, add oil, milk and eggs – lightly beat. Add to the flour mixture and fold through gently.

Fill muffin tins and add reserved cheese if you have it.

Bake for 25 minutes and remove from oven to cool slightly before devouring.

*For low-medium salicylates, stick with potato, sweet potato, boy choy, parsley, carrot, butternut pumpkin or peeled zucchini and avoid strong leafy greens like kale

^For lower amines, stick with a goat’s mozzarella rather than tasty cheeses

Variations for my non-food-intolerance friends

• Yummy with thin strips of ham or bacon
• Dried sage and pepper is delicious, or try any other herbs for a flavour-packed muffin
• Top with grated parmesan for salty, umami goodness