You know what I love more than snacking… Healthy snacking!!! These savory muffins are a great way to sneak in some healthy ingredients into your day. They are easy to make and can make a bunch in advance and store to eat later. You can refrigerate them for up to a week and freeze for up to 3 months!
What I love most about them is the heat kick I’ve added with the green chilis, it lifts the flavor & gives the muffin more personality.
This is also a great recipe to prepare for any gatherings that you may be hosting. You could serve the muffins with veggie sticks such as carrots & cucumbers along with dips.
Here are some other tasty foods to nibble on.
So let’s get started!
Carrot Broccoli Savory Muffins
- 12 broccoli florets
- 100 g carrots, grated
- 100 ml milk
- 100 g mozzarella or cheddar cheese
- 70 g corn flour, sifted
- 70 g all purpose flour, sifted (replace with equal amount of corn flour for gluten-free)
- 2 1/2 tsp baking powder, sifted
- 3 eggs
- 60 ml olive oil
- 1 green chili, chopped
- 2 tbsp parsley
- 1 tbsp rosemary
- salt & pepper, to taste
Preheat the oven to 170C.
Mix all the recipe ingredients together in a deep bowl except for the broccoli florets. Pour 3/4 of the mixture in the muffin trays (measuring out 12 muffins).
Place each broccoli floret in the center and then cover with the remaining batter mixture.
Bake in the oven for 20 minutes. Then remove from the oven and let it cool for 10 minutes before removing from tray.
Serve warm or at room temperature.
Have you thought of pairing this recipe with these drinks?