Recipe of the month

Recipe of the month

Veg packed savoury muffins...

Recipe of the month:

Veg packed savoury muffins

My lovely friend Naomi who is a very busy mum of two young boys gave me this recipe. She is also doing a degree whilst being a super mum. She normally doubles the batch and freezes them. They are excellent for putting in the boys school lunch box’s and squeezing a few more veggies into them. Get them involved by helping you to bake them (measure most of the things out first as it’s more fun then).

* 2 medium free range eggs
* 100g slightly salted butter, melted
* 200g crème fraiche
* 150g mature cheese, finely grated (optional)
* 50g cashew nuts, chopped
* 1 tsp mixed herbs
* a pinch of salt and pepper
* 50g carrot, grated
* 50g sweetcorn
* 50g shallot, finely chopped
* 50g courgette, grated
* 50g baby spinach, chopped
* 350g gluten free brown flour
* 1 tbsp baking powder
* 1 tsp mustard powder

1. Turn on the oven 200c/gas mark 6. Put everything except the flours, baking powder and mustard into a large bowl. Mix until well combined. Sift in the flours, mustard and baking powder, tip in any bran left at the bottom of the sieve.
2. Fold together gently with a metal spoon, don’’t worry, the batter is supposed to be very thick at this stage, so smaller hands might need some help. When fully combined, use an ice cream scoop to put equal amounts of batter into each hole of a greased muffin tray. We like silicon trays for this recipe, but metal ones will work too
3. Bake for 25 minutes until golden brown on top.