Grain-Free Veggie Muffins
What a great recipe! These muffins are super moist, grain-free and have very little oil. They are chock-full of vegetables and eggs, and not much else, which is what makes them so good. Only 10 minutes of prep time and the oven does the rest.
Within 30 minutes I had golden muffins that were as fragrant as they were tasty. A great recipe for grain-free muffins without a lot of oil. This is a great way for kids to eat their veggies, and you can also make them dairy-free.
I love serving these for lunch or dinner, the combination of eggs and vegetables is simply wonderful.
Makes 8 muffins
2 carrots (200 grams – 1.5 cups diced carrot)
3/4 bunch onion green (50 grams – 1 cup onion green)
1 onion (170 grams – 1 + 1/3 cup diced onion)
180 grams corn (1 cup)
80 grams grated cheese of choice (a bit less than 1 cup)
2 Tbsp oil
6 large eggs
1 tsp baking powder
1 tsp salt
1. Finely dice the carrot and onion. Heat the oil in a pan and sauté the vegetables for 7-8 minutes, stirring occasionally.
2. Preheat an oven to 180°C.
3. Chop the green onion and mix all the vegetables, including the green onion and the cheese, and fill the muffin wells almost to the top. Beat together the eggs, salt, and baking powder until the baking powder is incorporated in the eggs. This’ll take some time. Transfer the egg mixture to a container with a spout and pour over the vegetables in the filled muffin wells.
4. Bake for around 30 minutes or until the muffins are golden.
Good to know…
There’s no flour in the recipe. You can’t reduce the number of eggs. You can make this a day beforehand. You can leave out the cheese if you want. The muffins lose some of their volume after they come out of the oven.