Veggie-loaded muffins

These veggie-loaded muffins will take snacking to the next level with a mix of all 5 food groups (if you’re technically counting tomato as a fruit).

These grab-and-go tasty bites are unreal for using up leftovers for a lunchbox filler. They can easily be frozen for prepped snacks for up to 3 months. Feel free to use this base recipe to add/ remove any other vegetables into your muffin mix, depending on whatever you have in the fridge that needs to be eaten.

Ingredients: (12 serves)

5min prep I 30min cook

• 2 sheets puff pastry

• 6 eggs

• 4 middle rashers bacon, cooked & diced

• 1 tomato, diced

• 1 medium zucchini, grated

• 1/2 cup low-fat mozzarella cheese

• 1/4 cup low-fat feta

• 2 large handfuls spinach

• 1/2 cup low-fat milk

• 1 cup wholemeal flour

• 1 tsp bicarb soda

• Season with paprika & pepper

Method:

Step 1.

Preheat oven to 180C/ 160C fan forced. Lightly grease a 12-hole capacity muffin pan. Cut squares of puffy pastry to fit into muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.

Step 2.

Dice and cook the bacon in a frypan on medium heat for 5 minutes or until lightly browned. Allow to cool.

Step 3.

In a large bowl, mix the wet ingredients. Add the bacon, then fold in the dry ingredients.

Step 5.

Pour the wet mixture into the prepared pastry cups. If you don't have pastry, you can use muffin cases instead.

Step 6.

Bake at 180C for 30 minutes, or until golden.

Enjoy as a convenient snack on the go, or pair with a fresh salad with a drizzle of balsamic glaze.

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