Savoury Muffins with Zucchini and Carrot
You will need:
1 ½ cups Summer Hill Pantry Gluten Free flour
2 teaspoons baking powder
1 teaspoon apple cider vinegar
1 cup yogurt
½ cup butter or olive oil
1 grated zucchini – excess liquid squeezed out
1 grated carrot – excess liquid squeezed out
½ teaspoon salt or seaweed flakes
½ cup grated parmesan (optional)
sesame seeds for topping
Preheat oven to 180C. Line a muffin pan.
Mix together flour, salt (or seaweed) and baking powder.
Combine eggs, oil, vinegar and yogurt and whisk for 60 seconds.
Add dry mixture and stir until just combined.
Fold in grated vegetables and parmesan if using.
Transfer to prepared tin, sprinkle over sesame seeds and bake for 18 - 20 minutes.
Allow to sit in pan for 10 minutes before transferring to a cooling rack.
These vegetables can be mixed up! Try out these tasty combos: (or experiment with leftovers from your fridge :) )
- Replace carrot with beet and Parmesan with feta.
- Replace carrot with sun dried tomatoes and sesame seeds with pine nuts.
- Replace zucchini with corn and Parmesan with cheddar