Recipe – Herbs and Vegetable Muffins

Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva

Herbs And Vegetable Muffins aren’t sweet and are filled with delicious flavours. The following version is loaded with vegetables, much like a pie or quiche.

Play with the vegetables: replace spinach with Swiss chard, pumpkin with butternut squash, and zucchini with onion or leek; play with the herbs and include tarragon, oregano, or thyme.

The muffins are at their best when fresh and warm. If you make them ahead of time, let them warm in the oven for a few minutes before serving. You may also freeze them and pull them out at the right time to take them to the office, to picnic, or school.

If you like, bake the mixture in a 35X25 cm oiled baking pan for about 45 minutes in the oven, preheated to 180C/Gas 4.

Ingredients:

• 2 carrots
• 200g pumpkin
• 2 zucchinis
• 1 leek, finely chopped
• 1 cup spinach leaves, finely chopped
• 1 cup fresh herbs (parsley, coriander, dill), finely chopped
• 2 garlic cloves, crushed
• 4 tbsp olive oil
• Sheep or goats milk yoghurt
• 1 cup rolled oats
• 2 large eggs (for a vegan substitute: 5 tbsp grated tofu+2 tbsp water)
• 1 rounded tsp baking powder
• Sea salt and freshly ground pepper
• 1 tbsp homemade pesto or a handful of shredded fresh basil leaves

Instructions:

• Preheat the oven to 180C/Gas4.
• Finely grate the carrots, pumpkin, and zucchini. Mix all the ingredients in a bowl.
• Grease two 12-cup muffin trays with olive oil or line the trays with paper cases. Spoon the mixture into the cases.
• Bake for about 30 minutes, until set and golden. Remove from the oven and serve immediately.

Other Notes:

• Makes 24 herbs and vegetable muffins.
• The muffins will last for up to 3 days when stored in a closed container in the fridge. They can also be frozen for 2-3 weeks.

Other Recipes:

• Rolled Oats and Nuts Addictive Bread
• Vegetable Soup
• Spicy Chickpeas