One bowl veggie muffins

  • 2 free range eggs
  • 1 medium zucchini grated
  • 1/2 green capsicum finely diced
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons parsley
  • 1 good pinch of herb salt
  • 1/4 cup pitted and chopped kalamata olives
  • 1/4 cup parmesan cheese
  • 2 tablespoons barambah organic natural yoghurt or cream
  • Enough Gluten Free Self-Raising Flour to make a thick, sticky batter – oops, I didn’t measure. As the vegetables will release water while cooking, you will want to make the batter thicker to begin with.
In a large bowl, whisk the eggs and yoghurt. Mix in everything but the flour. Once well combined, add the flour little by little to achieve a thick sticky batter. Scoop batter into silicone muffin trays and bake at 175 degrees celsius for 30 minutes or until golden on top and a skewer comes out clean.
Serve warm or cold. Suitable for freezing – if they last that long!
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