A busy mom shows off her healthy savory muffin recipe, which includes FIVE different vegetables.
- A busy mom showed her recipe for delicious and healthy muffins.
- She explained that the muffins are made up of five vegetables and are high in protein.
- Rebecca Hawthorne is a nutritionist and mom from Sydney.
The busy mum showed off her savory muffin recipe, which she says is super easy, has five veggies and “heaps of protein.”
Sydney nutritionist Rebecca Hawthorne shared the recipe on her Instagram Nourish Naturally over the weekend, promising fans that their entire family will love these snacks.
“Put them in lunch boxes or grab one to eat on the go, these muffins are also rich in protein and are a delicious snack that will keep you energized throughout the day and between meals,” she said.
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Sydney nutritionist Rebecca Hawthorne shared the recipe on her Instagram Nourish Naturally over the weekend, promising fans that their entire family will love these snacks.
Rebecca made a video guide to the recipe and also detailed the steps for people to follow at home.
The recipe calls for carrots, zucchini, some spinach, corn, and canned peas, and makes 12 regular-sized muffins.
Home cooks should also have plant-based milk, Greek yogurt and cheese on hand to make tasty lunch box fillings, she says.
The recipe states that the muffins are easy to sculpt after the prep work of rubbing the vegetables has been done.
Mom simply mixes the vegetables with olive oil, yogurt and milk and then adds flour and baking powder.
She then mixes the ingredients, spoons them into a muffin tin and bakes at 120 degrees for 20 minutes.
There are five vegetables in the muffins and a lot of protein, Rebecca explained.
How to make these delicious muffins at home?
Ingredients
1 carrot
1 zucchini
1 cup baby spinach leaves (finely chopped)
1/4 cup canned corn
1/4 cup canned peas
1 cup grated cheese
1/4 cup Greek yogurt
1/2 cup plant milk of your choice (I used soy milk)
2 eggs
1/4 cup extra virgin olive oil
2 cups whole wheat flour
3 tsp baking powder
Method
1. Preheat the oven to 180C. Line a muffin tin with 12 muffin tins and set aside.
2. Grate zucchini and carrots and squeeze out excess liquid.
3. In a large bowl, combine zucchini and carrots with corn, peas, cheese, spinach, eggs, olive oil, yogurt and milk.
4. Add flour and baking powder to wet ingredients and gently stir mixture until combined.
5. Transfer the mixture to a muffin tin and bake for 20-25 minutes, or until a skewer inserted in the center comes out clean.
Source: Rebecca Hawthorne.
The recipe, which has been viewed 5865 times, proved to be very popular among Rebecca’s devoted followers.
“You’re just too good with your drums. I love it and I can confirm they are delicious,” said one happy follower.
“I love making it for a super quick snack or just for a delicious savory kick,” said another.
According to a popular nutritionist, muffins are the perfect way to add more vegetables to your diet.
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